VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]

VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]

Modified talipuk flour (motaf) can reduce the amount of wheat flour utilization as the main ingredient in making sweet bread. This study was aimed to determine the dough volume and organoleptic properties of sweet bread made from modified talipuk flour (motaf) with 6 formulations namely 0%, 5%, 10%,...

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Bibliographic Details
Main Authors: Ema Lestari, Dwi Sandri, Fatimah Fatimah, Umaira Umaira
Format: Article
Language:English
Published: Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung 2019-11-01
Series:Jurnal Teknologi & Industri Hasil Pertanian
Subjects:
modified talipuk flour (motaf)
sweet bread
talipuk
wheat flour
Online Access:http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3351

Internet

http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3351

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