ผลของยีสต์และผงฟูต่อการขึ้นฟูของโดซาละเปา

Effects of Yeast and Leavening Agent on Leavening of Steamed Bun Dough

Name: พรประภา ขันธนัส

Name: Pornprapa Khantanas

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

keyword: Steamed Bun Dough

; Baker’s Yeast

; Baking Powder

; Bubble

Abstract: The final characteristics of steamed bun and bakery products depend on the formation and theability to control the formation of gas bubbles in dough. This research therefore aimed at studyingthe effects of three factors that affected the leavening of steamed bun dough, the amount of baker’syeast (0, 0.6, 1.2 and 1.8 baker’s percent), baking powder (0, 2, 4 and 6 baker’s percent), andmixing speed (200 and 342 rpm), on the elasticity of steamed bun dough, the number, the size andthe size distribution of bubbles formed. It was found that the quantity of baker’s yeast used resultedin an increase of the bubble size, bubble size distribution and elasticity of steamed bun dough butonly during the leavening stage. In addition, it was found that the amount of baking powder led toan increasing number of bubbles in the mixing and the first period of the leavening stages. However,baking powder resulted in a decrease of the elasticity of steamed bun dough during the mixing stagebut led to an increase of the elasticity during the first period of the leavening stage. Furthermore, the speed of mixing used did not significantly affect the number of bubbles, bubble size, bubble sizedistribution and the elasticity of steamed bun dough. Moreover, when both baker’s yeast and bakingpowder were simultaneously used, the number of bubbles and elasticity of steamed bun dough wereaffected during the first period of leavening stage. Optimization, using contour plot, was alsoperformed and it is recommended that 0.4 - 0.6 baker’s percent and 3 - 4 baker’s percent should beused to leaven the dough, these amounts of baker’s yeast and baking powder led to the optimumnumber of bubble of 8 bubbles per mm2, bubble diameter of 110 ?m and standard deviation of lognormal size distribution of 0.25 ?m.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: สุวิช ศิริวัฒนโยธิน

Role: อาจารย์ที่ปรึกษา

Created: 2546

Issued: 2005-11-10

Modified: 2558-12-23

วิทยานิพนธ์/Thesis

ISBN: 9744562781

CallNumber: FDE161

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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