The use of wheat, taro, cassava, and corn composite flour for biscuit
1996
Azman | Iswari, K. (Balai Pengkajian Teknologi Pertanian, Sukarami (Indonesia))
The objective of the experiment was to study the use of wheat, taro, cassava, and corn composite flour for biscuit. The experiment was conducted at Sukarami Research Institute for Food Crops in 1993, using a completely randomized design with three replications. The treatments were substitution levels of wheat flour by taro + corn and cassava + corn flour at proportion of 0, 10, 20, 30, 40, 50 and 60 percent. Observations were done on gel consistency water absorption, chemical composition, and organoleptic test. The result showed that the substitution of wheat flour by taro + corn and cassava + corn flour at proportion of 30 and 20 percent did not affect the quality of biscuit
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