สืบค้นงานวิจัย
Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology
Kittisuban P. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology
ผู้แต่ง / หัวหน้าโครงการ (EN): Kittisuban P.
บทคัดย่อ (EN): Response surface methodology (RSM) was used to analyze effects of hydroxypropylmethylcellulose (HPMC), yeast β-glucan, and whey protein isolate (WPI) on physical properties of gluten-free bread baked from formulas based on rice starch. A Box-Behnken design with three independent variables (HPMC, yeast β-glucan, and WPI) and three levels was used to develop models for the different responses (physical properties). Individual contour plots of the different responses produced from the models were compared to the corresponding reference wheat bread data and were superimposed to locate gluten-free bread formulations that met the wheat bread standards for spread ratio, specific volume, hardness, cohesiveness, chewiness, and crumb color L* value. The optimal formulation, determined from the data, contained 4.35g/100g HPMC, 1g/100g β-glucan, and 0.37g/100g WPI, rice starch basis. Predicted values of the optimized bread were experimentally tested and compared with the experimental wheat bread data. A good agreement among these data was observed. Moreover, the optimized rice starch bread was found to be acceptable according to the results of sensory analysis. © 2014 Elsevier Ltd.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84896547343&doi=10.1016%2fj.lwt.2014.02.045&partnerID=40&md5=e86c2ba097aaeb4335a2b460ebdd6b69
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Triticum aestivum
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Kittisuban P.. "Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology". ไม่ระบุหน่วยงาน. ม.ป.ป.

Kittisuban P.. "Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



TARR Wordcloud:
Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology
Kittisuban P.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Optimization of yeast β-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology In vitro assessment of Ag-TiO 2 /polyurethane nanocomposites for infection control using response surface methodology Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum Improvement of mechanical properties of chitosan-based films via physical treatment of film-forming solution In vitro gas kinetics and digestibility as influenced by yeast media solution ratios and physical forms of rice straw Optimization of biodiesel production using nanomagnetic CaO-based catalysts with subcritical methanol transesterification of rubber seed oil Chemical properties and sensory characteristics of tomyum puffed rice เครื่องดื่มเวย์โปรตีนแบบใส (Whey Protein Water Drinks) Fungi-based Protein จะทดแทนเนื้อสัตว์ในอนาคตได้หรือไม่ The effects of feeding immunostimulant β-glucan on the immune response of Pangasianodon hypophthalmus
คัดลอก URL
กระทู้ของฉัน
ผลการสืบค้นทั้งหมด โพสต์     เรียงลำดับจาก
พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
สนับสนุนโดยสำนักงานพัฒนาการวิจัยการเกษตร (องค์การมหาชน)Supported by the Agricultural Research Development Agency (Public Organization)
แบบสำรวจความพึงพอใจQuestionair