FORMULASI PANCAKE BERAS DAN PENGARUHNYA TERHADAP KEKERASAN DAN KEMANISAN
To determine rice flour pancake formula that can produce final products with low hardness, formulation were done with three different leavening agent (instant yeast, natrium bicarbonate, and the combination of both) and the variation on sugar addition at 5%, 20%, 35%, and 50% (on flour base). The ad...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2013
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/125358/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=65525 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Summary: | To determine rice flour pancake formula that can produce final
products with low hardness, formulation were done with three different leavening
agent (instant yeast, natrium bicarbonate, and the combination of both) and the
variation on sugar addition at 5%, 20%, 35%, and 50% (on flour base). The
addition of sugar at some range was sugessted to have tenderizing effect on the
final product. From hardness measurement using Universal Testing Machine, rice
flour pancake that was made with three different leavening agent showed lower
respond as the sugar addition goes higher, which range at 4,0200N � 17,8424N on
instant yeast group |
|---|