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|Title:||Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread||Authors:||Tantakasem, Sirinard||Issue Date:||2008||Publisher:||Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
|Source:||Sirinard Tantakasem (2008) Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread. University of the Thai Chamber of Commerce Journal Vol.28 No.4.||Journal:||University of the Thai Chamber of Commerce Journal||Abstract:||This research showed that brown rice flour had a lighter value than whole wheat flour.Brown rice flour had specific volume, fat absorption and foam capacity less thanwhole wheat flour. Bread that used brown rice flour as a whole wheat flour substitutein 15, 25 and 35% (by weight of total flour) had a lighter value than the control (wholewheat bread), but was not significantly different in specific volume to the control. Textureanalysis indicated that the bread using substituted brown rice flour resulted in an increasein hardness and a decrease in cohesiveness. The bread prepared using 15% substitutionlevels (by weight of total flour) had acceptable color, appearance and texture scoressimilar to the control. The chemical composition of protein, fat, fiber and moisturecontent of the bread containing 15% brown rice flour was not significantly differentfrom the control.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3952||ISSN:||0125-2437||Rights:||This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.|
|Appears in Collections:||JEO: Journal Articles|
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