Hamzah, Basuni (2008) Mempelajari Pengaruh Lesitin Pada Pembuatan Roti Berbahan Baku Tepung Ubi Jalar Putih. Jurnal Agribisnis dan Industri Pertanian, 7 (3). ISSN 1412-8888
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(1991)_Mempelajari_Pengaruh_Lesitin_Pada_Pembuatan_Roti_Berbahan_Baku_Tepung_Ubi_Jalar_Putih.pdf Download (5MB) | Preview |
Abstract
Basically, wheat flour is a primary ingredient in making white bread. Gluten is a protein in wheat flour that make the bread soft without shrinkage. When we make white bread using another source of starch such as white sweet potato flour we need to add an alternative surfactant to fulfill special ingredient functionally. The surfactant is lecithin extracted from soy bean. The amount of lecithins used in this experiment were 0%, 0,25% (w/w), 0,5% (w/w). As a comparative product, wheat flour was used as primary ingredient. Experiment parameters were volume development and shrinkage. The data shown that the white bread using white sweet potato flour as a primary ingredient and using lecithin 0,25% (w/w) had a significant effect on the product of white bread. The white bread from white sweet potato flour had a volume development very close to that of white bread from wheat flour. The white bread using white sweet potato as primary ingredient and the addition of 0,25% (w/w) shown on shrinkage.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Mr. Basuni Hamzah |
| Date Deposited: | 13 Nov 2019 11:56 |
| Last Modified: | 13 Nov 2019 11:56 |
| URI: | http://repository.unsri.ac.id/id/eprint/14627 |
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