Publication : National Conference
Some Properties of Sheeted Dough from Rice Flour Mixed with Hydrocolloids
AbstractRice is an economically important crop in Thailand and a major export products. The processed rice products currently have a variety of forms, such as noodle, pasta, wonton, bread, biscuits etc. However, rice flour has no gluten protein, therefore, it cannot be formed into an elastic dough or rolled into a continuous sheet. An application of hydrocolloid in rice flour can improved those properties of rice flour. In this study, effects of the addition of hydrocolloids including xanthan gum (XG) and hydroxymethylcellulose (HPMC) on the qualities of the sheeted dough from rice flour were studied and analyzed for moisture content, water activity, pH, color, texture and cooking quality. The results showed that sheeted dough in both samples contained a similar moisture content, water activity, pH and color (p > 0.05). Firmness of sheeted dough before boiling of the sample containing XG was lower than that containing HPMC significantly (p ≤ 0.05). There was no significant difference in firmness after boiling, cooking yield and cooking loss of both samples (p > 0.05).
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.


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