| 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) (please contact to author) |
| บทความวิจัยฉบับเต็ม นางสาว ฐิตาภา เหลี่ยวเจริญ 61403205(pdf) (please contact to author) |
| Presentation: | Presentation นางสาว ฐิตาภา เหลี่ยวเจริญ 61403205(pptx) (please contact to author) |
| File: | proceeding นางสาว ฐิตาภา เหลี่ยวเจริญ(pdf) (please contact to author)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |