000			03631cas a2200397 a 4500
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008			111005s1991 th uu|m rtt 0| a1eng d
035			_a.b10089536
099		9	_aAIT Thesis no.AE-91-27
100	1		_aBandola, Ma. Doreen Castillote
245	1	0	_aApplication of wheat and rice composite flour in breadmaking
260			_aBangkok : _bAsian Institute of Technology, _c1991
300			_a86 p. + _e1 online resource
490	1		_aThesis ; _vno. AE-91-27
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science
502			_aThesis (M.Sc.) - Asian Institute of Technology, 1991
520			_aExperiments were conducted to determine the suitability of substituting portions of wheat flours with flours from three different Thai rice varieties for breadmaking. Experimental levels of replacement were 5, 10, 15 and 20 per cent with f l our from RD 21 variety which has a low amylose content, RD 23 or LPT 123 varieties, both with high amylose contents. Two kinds of enzymes, barley malt and fungal amylase, were added to the composite flours and their effect on the volume and quality of the rice-based bread was determined. Results showed that in the composite flours studied, the enzymes, levels of replacement, and the varieties of rice have significant effect on the weight, specific volume and over-all acceptability of the bread samples. However, the enzymes did not introduce a significant effect on the volume, protein and fat content as well as to the character and color of the crust in the sensory analysis. The different tests showed that the protein, fat and ash content decreased as much as 10 %, 26 % and 14.5 %, respectively, as the replacement levels of wheat flour with rice flours were increased. However, the weight of the bread samples increased by as much as 11 grams at the same conditions. The increase or decrease of these properties can be fitted to a linear curve at different slopes for the respective properties with RD 21, which has a low amylose content, low gelatinization temperature, high negative setback viscosity and a soft gel consistency performing the best followed by RD 23 and LPT 123, respectively. Comparison of the nutritional and sensory qualities of the bread made of 100 per cent wheat flour and the sample which performed best, the bread with 5 per cent RD 21 flour with barley malt, showed a non-significant difference. The over-all acceptability of the products showed that it is suitable to substitute wheat flour with flours generated from rice by up to 15 per cent replacement level only.
650		0	_aFlour
650		0	_aBread
700	0		_aAthapol Noomhorm, _eChairperson
700	1		_aIlangantileke, S.G., _eExamination Committee
700	1		_aJindal, Vinod Kumar, _eExamination Committee
710	2		_aRoyal Denmark Government (DANIDA), _eScholarship donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-91-27
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B17230
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