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Author เพลินใจ ตังคณะกุล
Titleคุณสมบัติทางกายภาพและทางเคมีของขนมปังและคุกกี้ที่มีใยอาหารสูง/เพลินใจ ตังคณะกุล...[และคณะ]
Alternative TitlePhysical and chemical properties of high fiber breads and cookies
Imprintกรุงเทพฯ : สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์, 2536
Call# IFRPD T940019

CALL # Volume Number Month Year Barcode Status
Available

AbstractThe physical and chemical properties of breads which added 10-30% substitution of wheat flour by differents source of dietary fibers such as red kidney bean flour, rice bran, soybean residue and white sesame seeds while the butter cookies made with 20-70% substitution of wheat flour by coconut residue, soy bean hulls mixed with soybean residue, Jew's ear, wheat germ and sunflower seeds were studied. It appeared that the loaf volume of bread from wheat four mixed with dietary fiber decreased which the density increased, especially the average volume of soybean residue bread was lowest while its density was highest. The Water Absorption Index (WAI)of the most of these fiber-enriched breads were lower than the regular bread. Texture of fiber-enriched breads were determined by Instron shown that the hardness (Kgf)was increased and springiness was decreased. -- For the fiber-enriched cookies, it was found that the density of them decreased while the spread ratio of cookies was increased, except for the spread ratio of coconut residue cookies and soybean hull mixed with soybean residue cookies were decreased. WAI of all fiber enriched cookies was higher than regular cookies. Effects of the fiber materials on cookies texture (hardness)were tended to decrease when the concentration of fiber materials was increased. -- Total dietary fiber contents in breads which baked from wheat flour with up to 30% 15% 30% and 25% of the flour replaced by red kidney bean flour, rice bran, soybean residue and white sesame seeds, respectively ranged from 7.4-13.4 gm/100 gm compared with the regular bread which was 3.06 gm/100gm. The cookies made from wheat flour which added 50% 60% 30% 70% and 70% coconut residue, soybean hull mixed with soybean residue, Jew'ear, wheat germ and sunflower seeds, respectively were found to contain total dietary fiber ranged from 7.76-20.82 gm/100 gm compared to 2.70 gm/100 gm for the regular cookies.
Descript80 หน้า
Noteรายงานผลการวิจัย ประจำปี 2536 โครงการวิจัยรหัส ท-อ.3.3.36
Subjectเบเกอรี่--วิจัย
คุกกี้ใยอาหารสูง
ขนมปัง
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