THE UTILIZATION OF ZEIN FROM CORN GLUTEN MEAL AS A BREAD STRUCTURE FORMATION BASED ON FERMENTED CASSAVA FLOUR
White bread is a wheat flour-based food product with a high gluten content. Gluten functions as a trap for CO2 gas produced during the yeast fermentation process. However, gluten cannot be digested by people with celiac disease because they have an intolerance to gluten and by children with special...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/83244 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |