| Topic: | Lekrungraungkit, P. and Keowmaneechai, E. 2018. Effect of Emulsifiers on the Quality of Bread by Using Rice Bran Oil. The 56th Kasetsart University Annual Conference: 721-728. |
| Abstract: | Shortening used as an ingredient in bread recipes mostly contains trans fat that is harmful to health. Therefore, bread formulas using rice bran oil to replace shortening were developed in this study. The effects of emulsifiers on improving quality of bread were investigated. Emulsifiers including distilled monoglyceride (DMG), sodium stearoyl lactylate (SSL) and polysorbate 60 (P60) at the different amounts (% of total ingredient weight) were applied into 5 bread formulas: Control without emulsifiers, DMG 0.2%, DMG 0.1% + P60 0.1%, SSL 0.2% and DMG 0.1% + SSL 0.1%. It was found that the control had higher water loss upon baking and lower specific volume than the breads with emulsifiers significantly. In addition, the control had lower crumb moisture content and L* than SSL 0.2% and DMG 0.1% + SSL 0.1% significantly. SSL appeared to be the best in reducing the crumb hardness induced by bread staling during storage. The bread with DMG 0.2% and DMG 0.1% + SSL 0.1% had higher texture and overall preference scores than the other breads significantly. |
| Author: | 57403223 : Ms. Panita Lekrungraungkit
Asst. Prof. Eakaphan Keowmaneechai, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |