Pemanfaatan tepung biji kecipir sebagai bahan pencampur roti tawar.
1988
Rahayu R.D.
The main objectives of examination were the use of the seed of winged bean, in order to increase the protein content in the plain bread and how the effect of the winged bean flour addition on the organoleptic characteristics of the bread. The experiment were carried out in agricultural Faculty of Jember University. The winged bean flour were made using "Illionis Process" modification depending on the winged bean seed characteristics. The winged bean flour was mixed with wheat flour of "Strong variety". The concentration of the dough were 0,6,12 and 18 percent respectively. The plain bread was made according to the "Straight Dough Methode". The use of 18 percent winged bean flour did not have any effect on the bread expansion during the baking process. The organoleptic test showed that the addition of 12 percent winged bean flour did not effect on the organoleptic characteristics significantly. However, the addition of 18 percent effected the colour and the texture of the plain bread products.
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