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Savitree Ratanasumawong. Effect of sheet forming method on the qualities of gluten-free rice wonton sheet. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Effect of sheet forming method on the qualities of gluten-free rice wonton sheet
Name: Kajongjit Thongthang
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
ask.library@mfu.ac.th
Name: Savitree Ratanasumawong
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Rice flour
ThaSH:
Cooking (Gluten)
ThaSH:
Food texture
Abstract:
Wonton sheet is square yellow thin sheet made from wheat flour, alkaline salt (eg. Na2CO3 and K2CO3), salt (NaCl) and water. Wonton sheet is usually used to wrap meat filling and it is cooked by either boiling, frying or steaming. However, gluten protein from wheat flour in wonton sheet is harmful to coeliac disease patients. Rice is one of the most appropriate cereal grain for producing gluten-free products. However, rice flour is lack of gluten, so the rice dough could not be formed by normal method like wheat flour. This research aimed to study effect of wonton sheet forming methods on physical properties, cooking properties, and frying properties of gluten free rice wonton sheet. Chai Nat 1 (CN1) rice flour was used as raw material. Two sheet forming methods were compared in this work. First, rice flour slurry with high water content was steamed in flat tray to form a thin rice wonton sheet. The other method is to knead gelatinized rice dough with ungelatinization rice flour, and then sheet into thin wonton sheet. Raw wanton sheet made by steaming rice slurry method was more suitable to wrap the filling than that of kneading and sheeting method. However, wonton sheet formed by steaming rice slurry method was broken after boiling. In contrast, wonton sheet formed by kneading and sheeting method had good cooking quality with low cooking loss (5.55±0.77%). Elongation (%) of boiled wonton sheet formed by kneading and sheeting method was significantly lower than that of commercial wonton sheet (p≤0.05). Total oil content (%) of fried rice wonton sheets from both methods were lower than that of commercial sample. It can be concluded that the kneading and sheeting method is more suitable to produce the gluten-free wonton sheet than steaming rice slurry method, and the kneading and sheeting method should be used for producing no filling fried wonton.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-09-23
Issued:
2021-09-23
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 55-60
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.026543 วินาที
Kajongjit Thongthang
| Title | Contributor | Type |
|---|---|---|
| Effect of sheet forming method on the qualities of gluten-free rice wonton sheet
มหาวิทยาลัยแม่ฟ้าหลวง Kajongjit Thongthang;Savitree Ratanasumawong | บทความ/Article |
Savitree Ratanasumawong
| Title | Contributor | Type |
|---|---|---|
| Effect of sheet forming method on the qualities of gluten-free rice wonton sheet
มหาวิทยาลัยแม่ฟ้าหลวง Kajongjit Thongthang;Savitree Ratanasumawong | บทความ/Article | |
| Effect of mixed high amylose rice flour on pasting properties and texture of rice noodles
มหาวิทยาลัยแม่ฟ้าหลวง Jane Likitcholatarn;Pitiporn Ritthiruangdej;Pinthip Rumpagaporn;Namfone Lumdubwong;Savitree Ratanasumawong | บทความ/Article | |
| Nutritional and Physical Changes of Crispy Waffles Due to the Replacement of Wheat Flour with Coconut Flour
มหาวิทยาลัยแม่ฟ้าหลวง Thanathorn Asavarujanon;Savitree Ratanasumawong;Pinthip Rumpagaporn | บทความ/Article |