Nghiên cứu ảnh hưởng của điều kiện chế biến và bao bì bảo quản đến chất lượng bánh mì không gluten bổ sung bột sa kê

Abstract

This study developed a gluten-free bread recipy from gluten-free ingredients such as breadfruit flour, rice flour, soybean flour, corn tarch, potato starch, sugar, yeast, butter, milk, salt, water, cooking oil, xanthan gum and maltodextrin. The effects of breadfruit flour supplementation (0%, 10%, 15%, and 20%), xanthan gum (0%, 0.5%, 0.7%, and 0.9%), butter (0%, 15%, 20%, and 25%), yeast (1.5%, 3%, and 4.5%), and fermentation time (30 minutes, 60 minutes, and 90 minutes) on several quality criterias of the bread were investigated. The results showed that supplementing with 15% breadfruit flour, 0.7% xanthan gum, 20% butter, 3% yeast, and fermenting for 60 minutes produced a product with a moisture content of 31.31%, hardness of 1.96 N, crust and crumb lightness (L*) of 50.83 and 59.51, crust and crumb yellowness of 20.27 and 5.17, fiber content of 1.92%, mineral content of 0.42%, and the highest sensory value. The product was stored in polypropylene (PP) packaging for 2 days showing acceptable microbial growth and retained relatively stable quality.