Pengaruh Penambahan Tepung Kacang Hijau dan Gliseril Monostearat Pada Tepung Jagung Terhadap Sifat Fisik dan Organoleptis Roti Tawar yang Dihasilkan
ABSTRACT An experiment was conducted to evaluate the effect of addition of mungbean flour and gliceryl monostearat (GMS) on the loaf volume, hardness, porosity, colour, texture, taste and flavour of bread. Corn and mungbean flour and then added with 1, 2 and 3 percents of GMS. Physical analysis show...
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[Yogyakarta] : Universitas Gadjah Mada
1993
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