Research background
Nowadays, consumers are increasingly allergic to certain food, including bread products that contain allergic ingredients, such as wheat gluten and protein from dairy products, which are important components for color, smell, taste, texture, and food structure. Therefore, the development of gluten-free and dairy-free bread produced with local raw materials would not only help increase more choices for consumers but also help promote Thailand’s agricultural products and the country’s in ability exportation.
Research objective
MTEC research team plans to develop gluten-free and dairy-free bread products, and maintain their quality in terms of food structure, smell, taste, and texture.
Research process
The research team has developed gluten-free and dairy-free bread products with food structure design technology by replacing the use of gluten-protein wheat with tapioca flour, which is gluten-free. It is a raw material that is locally produced and help reduce the use of milk and milk products by replacing them with coconut milk.
Research qualification
Gluten-free and dairy-free bread products can be leaven while being fermented and baked, and the bread crust is brown because of the natural color of its main component, tapioca flour, which texture is sticky and soft.
Research progress
Currently, the research team has developed a prototype of gluten-free and dairy-free bread products at the laboratory level to produce bread products with good shape and texture similar to those produced from premix flour.
Future plan
The research team plans to further develop gluten-free, dairy-free and eggs bread products and expand the target groups to consumers who are allergic to various kinds of food.
Research team
Food Materials Research Team, Advanced Polymer Technology Research Group, MTEC
Contact
Miss Worrakarn Rodboonsong, Analyst, Business Development Department, MTEC
Tel: 02-564-6500 (4788)
Email: worrakarn.rod@mtec.co.th
