Teaching & Learning

WRITER: ASST. PROF. DR. WUNWISA KRASAEKOOPT

In academic year 1/2022 Theophane Venard School of Biotechnology by Food Technology Department opens the course FT 4114 Bakery Technology under the supervision of Asst. Prof. Dr. Wunwisa Krasaekoopt. She gave her students the term project “Bakery Fusion” with the theme of Northern Thai Traditional Food, emphasizing the integration of the food into the main body of the product not only topping or stuffing to study the effects on some properties of the products by using the knowledge of science and technology that they have learnt in the class to solve these problems. In this year, there are 5 products innovated as the followings:

1. Hang Leh Sweet Bun

A sweet and sour curry, originated from Myanmar, is famous by Northern Thais and Xishuangbanna District, China. It has salty and sour taste with less liquid, ginger, tamarind sauce, fermented garlic, peanut, and cane sugar. In the fusion, the Hang Leh powder was mixed with bread dough before fermentation.

It was noticed that addition of Hang Leh powder did not affect the bread fermentation and gluten formation. Moreover, it highlighted the taste of the product. The students also produced Hang Leh sauce for brushing the bread before baking.

2. Khao Kan Chin and Northern Thai sausage

Kao Kan Chin is influenced by Tai Yai tribe who normally consume rice. Its characteristic is rice mixed with pork blood, wrapped with banana leaf, and then steamed. It is normally consumed with garlic oil, red onion, cucumber, and fried chili for lunch.

Northern Thai sausage is made from minced pork mixed with dried chili, garlic, curcumin, galangal, crucifer leaf, red onion, and seasoning. It is then filled in the pork intestine and grilled.

In the fusion, Kao Kan Chin was mixed with dough before fermentation. It was noticed that the dough was slightly softer than usual. The presence of rice did not interfere with the gluten formation much, leading to maintaining of bread structure. The students also made Kao Kan Chin sauce as bread topping.

3. Kao Soi Num Koa

Kao Soi Num Koa is the traditional food of Mae Sai district and Xishuangbanna District, China. There is no coconut milk in the soup. The chili paste is composed of dried chili, garlic, and red onion. Then the chili paste is stirred fried with minced pork and tomatoes and then seasoned with salt and natto. This paste is placed on the top of noodle and then the soup is poured on the top before consumption.

In fusion, the chili paste was mixed with the lean dough (low fat and sugar)before fermentation. It was noticed that the chili paste did not only interfere dough formation, but also speed up the fermentation process. Moreover, red cotton flower was added to increase the flavor to the product.

4. Num Prik Ong Puff

Num Prik Ong, originated from Tai Yat Tribe, is a famous chili paste. The main characteristic of Num Prik Ong is orange color of tomatoes and dried chili that is heated until becomes paste with little oil on the surface. It has 3 tastes of sourness, saltiness, and sweetness with slightly spiciness. In fusion, Num Prik Ong was separated into liquid and solid.

The liquid was mix with the puff dough before puffing and shaping. It was noticed that the presence of Num Prik Ong liquid did not affect the structure and level formation of the product. It was also highlighted the taste of the Num prik Ong in the product.

5. Num Prik Num Tart

This is chili paste made by using “Prik Num” variety of chili, which is always green no matter if it is young or ripened. This kind of chili is not very hot and spicy. It is grilled and mixed with other ingredients and consumed with other dishes.

This fusion was special because it turned the dish into dessert by adding the chili paste in tart flour, cream, and chocolate to have Num Prik Num flavor in all parts of the product. The addition of chili paste did not interfere with the product shaping. It is also highlighted the flavor of the product.

Photo Gallery