จากการศึกษาพฤติกรรมความหนืดพบว่าแป้

จากการศึกษาพฤติกรรมความหนืดพบว่าแป้งข้าวกล้อง 100% และแป้งข้าวกล้องผสมแป้งพรีเจลมันสำปะหลังที่อัตราส่วน 95:5, 90:10 และ 85:15 ตามลำดับ พบว่า การเพิ่มระดับของแป้งพรีเจลมันสำปะหลัง มีผลต่อพฤติกรรมความหนืดอย่างมีนัยสำคัญทางสถิติ (P

ผลลัพธ์ (อังกฤษ) 1:

From this study it was found that flour viscosity and mixing the dough flour 100% English j tapioca ratio 95 laman: 5, 90:10 and 85:15 respectively. It was found that increasing the level of tapioca starch, English j laman. Affect the viscosity behavior significantly (P < 0.05) statistics (table 2). When you increase the level of English to make the prestigious j. laman, the highest viscosity value (peak viscosity) value with the lowest viscosity (trough), the final value of viscosity (viscosity final), and the difference of the maximum viscosity and viscosity (breakdown). There is a decrease in value due to increased starch tapioca is the premier j laman reduces the proportion of flour in the dough, the system on which the English dough jelly which cause ripe or gelato Te nice part. Flour mixed with water to heat. Pellet powder caused inflation and loss of crystalline as well as quantity of the Mitsubishi โลสห Lu-jade out. When the dough is to heat the family j. Make a peak viscosity viscosity (PV) of dough, then there is a reduced premium gel (and faculty, Musiliu 2009) temperature at the start changes the viscosity in the range 50-68° c (Newport Scientific Pty, Ltd., 1995), including flour and tapioca starch, fiber is the premier j laman elements which fiber is going to b.Dokwang absorption and recovery of starch granules Make the dough less granular restore options were (and faculty, Fiorda 2013) by the native starch retrogradation starch gel, can be more than double. Make more than the highest values breakdown due to the proportion of the Mitsubishi lot more native starch (Freitas and faculty, 2004) found that increasing the level of tapioca starch, English j laman. The temperature at the start changes the viscosity (pasting temperature). Because of the increase in value of English ... With the loss of viscosity Pellet powder to make varied choices and some are high viscosity with decreasing the ratio of native starch requires high temperature that causes the viscosity changes are consistent with the research of Susanna (2013), the study of the development of solutions to prepare pasta recipes free Reed green Soy flour, Channa flour using, So.Whey Protein Concentrate and rghum flour (WPC) in conjunction with the use of various types of hydrocolloids: San nathaen gum gum and HPMC, Goa has the highest viscosity value is reduced because of the quantity of fibre and protein contained in wheat flour and pasta than free LU te t add any value, it was found that pasting HPMC temperatu.Re value increases when compared with the control (Susanna, 2013) Quantity of fiber, and the temperature on the occurrence of gelato Te nice that vary depending on the type and composition of the flour. As a result, the ability of birth j lalot down. Moreover, both types of starch structure to inhibit hydrogen bond within the creation Lake gulls of the starch granules, flour. Make up the temperature of the flour mix, flour pasting English j laman tapioca flour is more than 100%.

ผลลัพธ์ (อังกฤษ) 2:

The study found that the viscous brown rice flour and brown rice flour, 100% pre-gel Yucca ratio of 95: 5, 90:10, and 85:15, respectively, found that increasing levels of starch gel is present. Cassava Affect viscosity statistically significant (P <0.05) (Table 2) when levels of cassava flour may gel. Will result in the highest viscosity (peak viscosity) viscosity lowest (trough) viscosity last (final viscosity) and the distinction of the highest viscosity and low viscosity (breakdown) decreased due. Adding cassava flour may gel. The dilution of brown rice flour is less. The pre-gel starch is starch that has been cooked or partially gelatinized Prince. Flour mixed with water to heat the starch granules swell and crack. Loss of crystallinity, including the amount of amylose out. When the dough is pre-gel is heated again. It viscosity peak viscosity (PV) of starch gel may decrease (Musiliu et al, 2009) temperature, the viscosity began to change in the range of 50-68 degrees Celsius (Newport Scientific Pty, Ltd.,. 1995) and the brown rice flour and tapioca starch gel pre-fiber components. The fiber will interrupt the absorption and rehydration of the starch. Makes recovery less starch (Fiorda et al 2013), the native starch can be retrogradation. More than flour may gel made shows the breakdown due to the high proportion of amylose starch than the native (Freitas et al, 2004) found that increasing levels of cassava flour may gel. Causing the temperature to change the viscosity (pasting temperature) has increased due to the properties of the flour may gel. The loss of viscosity The starch granules swell And partial disintegration It is durable viscosity The reduction ratio of native starch and thus requires a high temperature, the viscosity began to change. Consistent with the research of Susanna (2013) study formula, pasta, gluten-free, using Soy flour, Channa flour, Sorghum flour and Whey Protein Concentrate (WPC) with the use of hydrocolloids types such as xanthan. gums, gum and HPMC Aquino found the highest viscosity decreases. Since the amount of fiber and protein contained in flour. And pasta without gluten, adding HPMC found that the pasting temperature increased compared to control (Susanna, 2013) the amount of fiber and temperature levels in the gelatin Nice which varies according to type. and the composition of the dough As a result, the ability to gel reduced. The structure of the two types of flour to prevent the creation of hydrogen bonds within the molecules of starch, starch each other. As a result, the pasting temperature of the flour, brown rice flour, tapioca gel may be higher than 100% rice flour.

ผลลัพธ์ (อังกฤษ) 3:

The viscosity behavior of brown rice flour and found that 100% brown rice flour dough mixing premium gel cassava ratio, 95: 5 90: 10 and 85:15 respectively. It is found that increasing levels of starch gel.) Affecting the viscosity significantly (P < 0.05) (Table 2) as the increasing level of starch gel.) Will the maximum viscosity (peak viscosity) viscosity low viscosity (trough) last (final viscosity) and the difference of the maximum viscosity and viscosity was the lowest (breakdown).Due to the added starch gel.) To reduce the proportion of brown rice flour in the system less. The starch gel through premium flour cooked or what the gelati nice some flour mixed with water. Heat.Loss of crystallinity as well as the amylose off. When the dough is heated again, premium gel viscosity peak viscosity (PV) of starch gel (Musiliu premium is มีค่าลดลง and board,2009) temperature changes viscosity started in the 50-68 C (Newport Scientific Pty Ltd,,.1995) and the brown rice flour and starch gel fibers. Cassava is a component. The fiber will hinder the absorption and restitution of grain flour. The starch grain return less (Fiorda and board,2013) by native flour can be retrogradation than starch gel. Breakdown premium show higher than, because from the proportion of amylose, rather than in the flour. Native (Freitas and board,2004) found that increasing the level of starch gel.) The temperature changes viscosity start (pasting temperature) increased due to properties of starch gels. With the loss of viscosity starch granule was inflated.The viscosity is durable, along with reducing the ratio of flour native must use high temperature viscosity to start to change. In accordance with the research of Susanna (2013) study development of pasta without gluten, using Soy flourChanna flour Sorghum flour Whey, and Protein Concentrate (WPC) with the use of hydrocolloid types including, xanthan gumGuar gum and HPMC found that the highest viscosity decreased. Because of the fiber and protein contained in the flour. And pasta without gluten increased HPMC found that the pasting temperature increased when compared with the control, (Susanna2013) fiber volume and temperature levels in the gelatinization varies according to the type and elements of flour. Due to the ability to gel formation decreases.Therefore, the pasting Temperature of brown rice flour dough premium is high than brown rice flour gel cassava 100%.