| Topic: | Effect of Adding Basil seed powder on Gluten-Free Sourdough Bread Made from mixed flour |
| Abstract: | The objective of this research was to study the effect of basil seed powder (BS) on the qualities of gluten-free sourdough bread made from a mixture of rice flour, cornflour, and tapioca starch. Basil seed powder at 2, 4, and 6% of total flour weight was added for making sourdough bread. Gluten-free bread was analyzed for pH, titratable acidity, crust color, specific volume, and crumb texture. The results were found that the higher amount of BS (2-6%) provided the higher pH values and crumb hardness, but the lower titratable acidity and specific volume. There was no effect of BS on the springiness of bread crumbs. Gluten-free bread containing 2% BS had specific volume, hardness, and springiness comparable to the control sample. |
| Advisor: | Asst. Prof. Doungjai Thirathumthavorn, Ph.D. |
| Author: | 630920020 : |
| Full Paper: | รายงานฉบับสมบูรณ์(docx) (please contact to author) |
| รายงานฉบับสมบูรณ์(pdf) (please contact to author) |
| Presentation: | Presentation(pptx) (please contact to author) |