Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality)
Farinograph is an instrument for wheat flour quality measurement relating to water absorbtion, mixing time and dough stability parameters. During storage of wheat bread several sensory properties change resulting in hardening altered crumbility, usually called staling. This change was measurable by...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
2000
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| _version_ | 1826031856709009408 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Farinograph is an instrument for wheat flour quality measurement relating to water absorbtion, mixing time and dough stability parameters. During storage of wheat bread several sensory properties change resulting in hardening altered crumbility, usually called staling. This change was measurable by monitoring the water absorbsion behaviour.
This research was an effort to answer the question whether farinograph could he used for monitoring the changing of bread staling during storage as indicated by sensory evaluation. The bread was made of wheat flour, shortening, sucrose, salt, skim milk and water at the portion of 100 |
| first_indexed | 2024-03-13T18:44:16Z |
| format | Article |
| id | oai:generic.eprints.org:21383 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:44:16Z |
| publishDate | 2000 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:213832014-06-18T00:34:24Z https://repository.ugm.ac.id/21383/ Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) Perpustakaan UGM, i-lib Jurnal i-lib UGM Farinograph is an instrument for wheat flour quality measurement relating to water absorbtion, mixing time and dough stability parameters. During storage of wheat bread several sensory properties change resulting in hardening altered crumbility, usually called staling. This change was measurable by monitoring the water absorbsion behaviour. This research was an effort to answer the question whether farinograph could he used for monitoring the changing of bread staling during storage as indicated by sensory evaluation. The bread was made of wheat flour, shortening, sucrose, salt, skim milk and water at the portion of 100 [Yogyakarta] : Universitas Gadjah Mada 2000 Article NonPeerReviewed Perpustakaan UGM, i-lib (2000) Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality). Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=4245 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title | Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title_full | Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title_fullStr | Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title_full_unstemmed | Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title_short | Pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar(Measurement of staling with farinograph to evaluate decreasing bread quality) |
| title_sort | pengukuran staling dengan farinograf untuk menilai kemunduran roti tawar measurement of staling with farinograph to evaluate decreasing bread quality |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib pengukuranstalingdenganfarinografuntukmenilaikemunduranrotitawarmeasurementofstalingwithfarinographtoevaluatedecreasingbreadquality |