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Tantakasem, Sirinard (2008) Effects of Brown Rice Flour as Whole Wheat Flour Substitute in Bread. University of the Thai Chamber of Commerce Journal, 28 (4). ISSN 0125-2437

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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 than whole wheat flour. Bread that used brown rice flour as a whole wheat flour substitute in 15, 25 and 35% (by weight of total flour) had a lighter value than the control (whole wheat bread), but was not significantly different in specific volume to the control. Texture analysis indicated that the bread using substituted brown rice flour resulted in an increase in hardness and a decrease in cohesiveness. The bread prepared using 15% substitution levels (by weight of total flour) had acceptable color, appearance and texture scores similar to the control. The chemical composition of protein, fat, fiber and moisture content of the bread containing 15% brown rice flour was not significantly different from the control.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 22 Apr 2014 04:34
Last Modified: 22 Apr 2014 04:34
URI: http://eprints.utcc.ac.th/id/eprint/633

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