Publication : National Conference
Topic:Some Factors Affecting the Qualities of Gluten-Free Bread Crumbs and Application in Chicken Nuggets
Abstract:Deep-fried food with bread crumb coating is popular worldwide. Bread crumbs are made from the internal part of wheat bread that contain gluten. However, a person with celiac disease cannot consume gluten-containing food. The aim of this research is to investigate some factors (milk powder, sugar, yeast and the mixture of corn flour and rice flour) affecting the qualities of bread and bread crumbs. The results were found that the optimum amount of milk powder and sugar provided the higher specific volume of bread. The higher amount of yeast caused a lower specific volume. The specific volume of bread made from the mixture of corn flour and rice flour was higher than that of bread made from rice flour. All formulas of bread crumbs showed no significant difference in particle size distribution, bulk density and % pick up (p>0.05). The application of bread crumbs prepared from bread containing high amount of milk powder and sugar for coating chicken nuggets showed the most brownish color.
Advisor:Asst. Prof. Doungjai Thirathumthavorn, Ph.D.
Author:61403205 : miss Titapa Leaujaroen
Full Paper:บทความวิจัยฉบับเต็ม นางสาว ฐิตาภา เหลี่ยวเจริญ 61403205(docx)
บทความวิจัยฉบับเต็ม นางสาว ฐิตาภา เหลี่ยวเจริญ 61403205(pdf)
Presentation:Presentation นางสาว ฐิตาภา เหลี่ยวเจริญ 61403205(pptx)
File:proceeding นางสาว ฐิตาภา เหลี่ยวเจริญ(pdf)
Journal ranking:มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ
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
E-mail: foodtech@su.ac.th
Faculty website  Silpakorn university website
Copyright © 2023 Department of Food Technology