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Author Varunee Praditsrigul
Title
Alternative TitleStudy on putting rice syrup in wheat flour's products
ImprintLampang : Lampang's Institute of Agricultural Research and Training, 1994
Call# IFRPD T940269

CALL # Volume Number Month Year Barcode Status
Available

Abstract This was a study on putting rice syrup instead of sugar for making the bread for sanwiches (white bread), soft buns (sweet white bread)and yeast raised doughnut, because eating white sugar which is made by putting some chemical substance can cause cancer, it may be harmful. -- The sensory evaluation of the white bread which is put rice syrup instead of sugar at 3, 4, 5 and 6 percentage of wheat flour's weights is found that the example which is put 6% of rice syrup per 100 grams of wheat flour's weights had the most mean score of color, tast, texture and acceptance significantly at 0.05 level. And sponge volume of white bread which is made by 5% of rice syrup per 100 grams of wheat flour's weights is the most raising. -- The sensory evaluation of the sweet white bread which is put rice syrup instead of sugar at 16, 20, 24 and 30 percentage of wheat flour's weight is found that every example had more mean score of texture than the standard. But they had less mean score taste than the standard because sugar had more sweet than rice syrup.
Descriptp40-50
SubjectRice syrup/substitution
Bread/rice syrup
Doughnut/rice syrup
Bun/rice syrup
Thailand
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