Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method
Pan bread using wheat flour is one of primary staple foods; however, Indonesia imports wheat in large amount. Local crops utilized as flour stocks e.g. porang (Amorphophallus muelleri B.) may reduce imported wheat dependency. Nevertheless, due to porang-flour low solubility and swelling power, modif...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_01007.pdf |