ศึกษาอัตราส่วนที่เหมาะสมของแป้งผสมระหว่างแป้งสาลีและแป้งบัควีต เพื่อพัฒนาผลิตภัณฑ์ซาลาเปาเพื่อสุขภาพ

Orrathai Chumyen  Orrathai Chumyen; Rayawadi   Phadungkan; Kitipoom  Nilchan

doi:10.14456/kcsj.2025.5

Authors

Orrathai Chumyen Orrathai Chumyen Faculty of Liberal Arts Rajamangala University of Technology Krungthep
Rayawadi Phadungkan Faculty of Liberal Arts Rajamangala University of Technology Krungthep
Kitipoom Nilchan Faculty of Liberal Arts Rajamangala University of Technology Krungthep

DOI:

https://doi.org/10.14456/kcsj.2025.5

Keywords:

Buckwheat flour, Steamed bun, Health products

Abstract

This research aimed to study the effect of using wheat flour mixed with buckwheat flour in different ratios on the quality of healthy steamed buns in terms of sensory, physical and chemical properties. The experiment was divided into a control formula (100% wheat flour) and a formula mixed with wheat flour and buckwheat flour in different ratios, namely 60:40, 70:30 and 80:20. The results showed that in terms of sensory quality, the control formula steamed buns were highly accepted in all aspects. However, when considering the overall liking, it was found that formula 1 (60:40) had the highest average score because the unique aroma of buckwheat flour created novelty for consumers. In terms of physical properties. The control formula steamed buns had the highest brightness value (L*) and the highest volume. Meanwhile, the addition of buckwheat flour decreased the brightness value and volume, as well as making the texture harder, less elastic and firmer. However, the chewiness tended to increase, especially in the formula using the highest proportion of buckwheat flour, reflecting a dense structure similar to whole wheat bread products. In terms of chemical properties, the addition of buckwheat flour increased the protein, fiber, and ash content. Formula 1 had the highest protein (6.57%) and fiber (7.81%), demonstrating the nutritional value of buckwheat flour in enhancing the product. It was also found that fat had slightly increased while carbohydrates had decreased, which is a characteristic appropriate for health-conscious consumers or those who control their daily energy intake.

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