| Topic: | Effect of hydroxypropyl methylcellulose and carboxymethyl cellulose on the quality of gluten-free bread and bread crumbs |
| Abstract: | The development of gluten-free products is important to people with gluten intolerance. Bread crumbs are one of the products that contain gluten protein. This research had an objective to study the effect of hydroxyproplyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) on the qualities of gluten-free bread and bread crumbs. They were analyzed for bread qualities, size distribution, bulk density and pick-up percentage of bread crumbs as well as color of fried chicken nuggets. The results were found that gluten-free bread containing HPMC provided the highest specific volume significantly at 95% confidence interval. In addition, bread crumbs with HPMC had a similar particle size distribution and bulk density to wheat bread crumbs. Fried chicken nuggets coated with bread crumbs containing HPMC presented characteristics close to those coated with wheat bread crumbs. Therefore, the application of HPMC was proper for making gluten-free bread crumbs and applying in fried products rather than CMC. |
| Author: | 630920023 : Miss Athicha Kongrueang
61403205 : miss Titapa Leaujaroen
Asst. Prof. Doungjai Thirathumthavorn, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) |
| รายงานฉบับสมบูรณ์(pdf) |
| Presentation: | Presentation(pptx) |
| File: | เกียรติบัตร(pdf)
Proceeding(pdf)
|
| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |