Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination
Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the...
Main Authors: | Intan Nurul Azni, Alberta Teresa Anggi Prabawati, Iman Basriman, Julfi Restu Amelia |
---|---|
Format: | Article |
Language: | Indonesian |
Published: |
Jurusan Teknik Pertanian Universitas Lampung
2023-06-01
|
Series: | Jurnal Teknik Pertanian Lampung |
Subjects: | |
Online Access: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/6151 |
Similar Items
-
ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR
by: Nezly Nurlia Putri, et al.
Published: (2021-12-01) -
Snack Bar Formulation Based on Mocaf and Corn Flours as A Snack for Athletes
by: Ana Rahmawati, et al.
Published: (2023-09-01) -
Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types
by: Ratnawati L, et al.
Published: (2023-01-01) -
THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD
by: Ardhia Deasy Rosita Dewi, et al.
Published: (2022-01-01) -
Use of MOCAF flour as raw material for healthy and hygienic lakar crackers in N&N MSMEs
by: Muhaimin Muhaimin, et al.
Published: (2023-11-01)