PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY

PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY

Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has good prospects. This study aimed to determine the best concentration of MAG as bakery...

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Bibliographic Details
Main Authors: Dwi Setyaningsih, Jihan Suraya, Syafira Salsabila
Format: Article
Language:English
Published: Asosiasi Agroindustri Indonesia 2021-07-01
Series:Jurnal Teknologi Industri Pertanian
Subjects:
bakery
emulsifier
mono-acylglycerol
organoleptics
swelling powder
Online Access:https://journal.ipb.ac.id/index.php/jurnaltin/article/view/38349

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