The objective of this research is to determine the effects of various protein sources and hydrocolloids on improving the rice cracker qualities. Two sets of trials will then be conducted. First, the effects of various protein sources on rice cracker quality will be investigated. Then, the addition of hydrocolloids, which are suitable for rice cracker, will be optimized for the product formulation. The impact hydrocolloid on rice cracker quality will also be explored. The basic knowledge from this research can be applied for rice crackers, snacks or bakery products with substitution of rice flour to wheat flour whether the degree of substitution is 100% or not.
