OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN

• Main Authors: , Marsana, , Sang Kompiang Wirawan, S.t., M.T., Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/88975/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51333
• Institution: Universitas Gadjah Mada

Baked sponge cake made from wheat flour, eggs, sugar, and emulsifier. Eggs, sugar, and emulsifier are whipped until fluffy then added flour. The dough is poured into the pan and then baked in the oven. Advances in technology and science have been found modified cassava flour (MOCAF) that can be used...