Publication : International Conference
Topic:Siriwongwilaichat, P. and Kongpanichtrakul, C. 2017.The Effect of Hydrocolloids on Characteristics of Gluten-free Yeast Doughnut. JSBBA 2017 annual meeting at Kyoto Woman University (Japan).
Abstract:Gluten is an allergen found in wheat flour. People having a celiac disease are lack of protein digestion capability. Many fried foods are either bread or made from dough containing wheat flour. Alternative materials are consequently necessary for wheat substitution but changes in physical and sensory properties could be anticipated. Therefore, the objective of this study was to develop the quality of gluten-free doughnut by adding hydrocolloids including carboxy methyl cellulose (CMC), hydroxypropyl methyl cellulose (HPMC), xanthan gum, citri-fi, wellence gluten-free and walocel at 1 g/ 100 g flour. The control doughnut made from wheat flour with xanthan gum concentration of 1g/ 100g flour and the gluten-free doughnuts made from jasmine rice flour, buckwheat flour and corn flour at ratio of 50:30:20 respectively with hydrocolloids addition. The doughnut samples before and after frying were subsequently evaluated for %mass change, %volume change, %density changes, moisture content, color and texture. According to the study, it was found that the gluten-free doughnut with xanthan gum (28.90%) had higher moisture content than control wheat doughnut (26.72%). The gluten-free doughnut with HPMC addition had the most similar %volume change and %density change to the control wheat doughnut. Although gluten-free doughnut had significantly poorer texture than control wheat doughnut, xanthan gum and HPMC improved quality of gluten-free doughnut with similar physical properties to the control sample.
Author:58403203 :
Asst. Prof. Prasong Siriwongwilaichat, Ph.D.
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
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