The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing

The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing

Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and texture of carbohydrate-based dough. Gluten, isolated from wheat, can be used in the free-form or encapsulation. The aim of this research was to investigate the effects of encapsulated gluten addition o...

Full description

Bibliographic Details
Main Authors: Husniati Husniati, Siti Nurdjanah, Ryan Prakasa
Format: Article
Language:Indonesian
Published: Balai Riset dan Standardisasi Industri Pontianak 2015-06-01
Series:Biopropal Industri
Subjects:
cooking loss
encapsulated gluten
organoleptic
tapioca
wet noodle
Online Access:http://ejournal.kemenperin.go.id/biopropal/article/view/831

Similar Items

Similar Items