Penggunaan GUM Xanthan pada Substitusi Parsial Terigu dengan Tepung Jagung dalam Pembuatan Roti

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DC Field	Value	Language
dc.contributor.author	Sibuea, Posman
dc.date.accessioned	2010-07-01T07:59:03Z
dc.date.available	2010-07-01T07:59:03Z
dc.date.issued	2001
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/29869
dc.description.abstract	The d#ech of this aKperimenf was to exmine the cqdMies of campdte hu fie. cam fkw and wheat h@ and xanthen gun In aeedmaking. Breads wereprodUCBd(singmbdumof~andmWaurdvariolff~~~ofxentmgundGUlRsrentM(O.O% to0.7!%). The resdshowedth& b ~ ( ~ ~ p o s ~ e ~ h c r d s ~ 8 n Z e f f s c Z o n I m e c s W p a n m ~ A s t h e ~ ~ ~ e d d o w (2% the dwgh h$bl fadwe, s u p content hmased, but tbe sensory vdm decreased. XbnUlcn gum had s@hYcanf etieGi an the texturn, miwing ssuger confed, the scy~soryv akres and the dou$ AM@. As the xmihm gun hmeti, the &@I h$h, the reduacng sugar content hcmasd, wtmm the tern immsed d 0.50% the decmesed d 0.75%. The bread of good accepfabky wes produced from the&urmixtumof~fkuK(70%) dunntlow(30%) miq0.7596ofx~henpn.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.relation.ispartofseries	Vol.XII No.2	-
dc.title	Penggunaan GUM Xanthan pada Substitusi Parsial Terigu dengan Tepung Jagung dalam Pembuatan Roti	id
dc.title.alternative	Jurnal Teknologi dan Industri Pangan, Vol.XII No.2, Th.2001	-
Appears in Collections:	Jurnal Teknologi dan Industri Pangan

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