The Development of gluten-free bakery products using Thai rice

Abstract

The product development of gluten-free Bake goods with Thai rice. The rice used in research is the product of the Baan Chanode community enterprise of Khlong Yong - Lan Tak Fa Community such as Nakhonchaisri brown rice and black rice. It is processed into rice flour as a substitute for wheat flour to make gluten-free pastry product, contains cookies products, Tuile cookies and tart dough. Product development of gluten-free pastries with Thai rice with Nakhonchaisri brown rice and black rice can be made into a gluten-free product. Products that contain more fiber. They have a natural color of rice at the same time, it resulted in a lower product's texture characteristic score. Which affects acceptance The proper packaging is beautiful, the respondents rated it on a very satisfactory level. Consumer acceptance testing The development of gluten-free pastries made with 3 Thai rice, of 100 people, found that most of the testers, more than 80%, accepted the product development of gluten-free pastries with Thai rice.