
Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. Micro-structural approach to understand oil absorption during vacuum and atmospheric frying. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric vacuum frying. Rheological properties of gluten-free bread formulations. 092.ĭemirkesen I, Mert B, Sumnu G, Sahin S. The use of potato fibre to improve bread physico-chemical properties during storage. 2008.09.016.Ĭurti E, Carini E, Diantom A, Vittadini E. 010.Ĭopeland L, Blazek J, Salman H, Tang MC. Continuous monitoring of dough fermentation and bread baking by mag-netic resonance microscopy. Gramedia Pustaka Utama, Jakarta.īajd F, Sersa I. 60 Resep Snack Manis dan Gurih Anti Gagal. Official Methods of Analysis of The Asso-ciation of Analytical Chemists International, 18th Ed. Association of Official Analytical Chemists 2005. Association of Official Analytical Chemists. Official Methods of Analysis of The Association of Analytical Chemists In-ternational. Association of Official Analytical Chemists International. Association of Official Analytical Chemists, Arlington, Virginia. Official Methods of The Analysis of Association of Analytical Chemists International. American Association of Cereal Chemists: St. AACC International Approved Methods 10-05.01 (Measurement of Volume by Ra-peseed Displacement), 74-09.01 (Bread Firm-ness by Universal Testing Machine). American Association of Cereal Chemists. Yeast, its type and role in fermentation during bread making process – a review. 14% of edamame slurry with resulted in 117.53% of loaf volume, 2.92 N of hardness level, 0.83 of cohesiveness level, 4.45 of springiness level, 30.66% of water content, 7.68% of protein, 17.87% of fat, 8.04% of crude fiber, 0.74% of ashes, 43.06% of carbohydrate, and 16.55% of total sugar.Īli A, Khan MR, Shabbir MA, Amjid MR. The optimum treatment was the addition of 18. F actor used for the RSM was the slurry proportion to achieve 7 level s which were then verifi ed. The optimum variable was determined based on highest loaf volume using Response Surface Method (RSM).

Five different proportion s of edamame slurry were added to doughnut dough and their influence on the specific volume, porosity, water content, oil absorption, texture of hardness, cohesiveness and springiness were observed.

Merill) slurry is used as an egg yolk replacer. E gg yolk is known to contain high c h olesterol, therefore i n this study edamame ( Glycine max L. A ddition of potato in d oughnut will decrease the loaf volume, thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut.
