PEMBUATAN ROTI MANIS DENGAN SUBSTITUSI WORTEL DAN GLUTEN (The Making of Sweet Bread using Carrot and Gluten Substitution )

PEMBUATAN ROTI MANIS DENGAN SUBSTITUSI WORTEL DAN GLUTEN (The Making of Sweet Bread using Carrot and Gluten Substitution )

<p style="margin-bottom: 0in;"><span style="font-size: x-small;"><em><strong>Abstract </strong></em></span></p> <p style="text-indent: 0.5in; margin-bottom: 0in;"><span...

Full description

Bibliographic Details
Main Author:	Mulyani T, Sarofa U dan Irawati D JURNAL TEKNOLOGI PANGAN
Format:	Article
Language:	Indonesian
Published:	Department of Food Technology 2015-12-01
Series:	Jurnal Teknologi Pangan
Online Access:	http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/499

Similar Items

PEMBUATAN ROTI MANIS (KAJIAN SUBSTITUSI TEPUNG TERIGU DAN KULIT MANGGIS DENGAN PENAMBAHAN GLUTEN) Making Sweet Bread (Study Of Wheat Flour : Mangosteen Skin Flour Substitution And Gluten Addition )
by: Ulya Sarofa, Sri Djajati dan Siti Nur C. JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

PENURUNAN KANDUNGAN GLUTEN PADA ROTI MANIS DENGAN SUBSTITUSI TEPUNG TAPIOKA ASAM (Decreasing Gluten Content in Sweet Bread Used Acid Tapioca Flour)
by: Sudaryati dan Andryanto N JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

SISTEM EMULSI SOSIS SINTETIS DARI GLUTEN DAN RUMPUT LAUT (Euchema cottoni) (Synthetic Sausage Emulsion System of Gluten and Seaweed)
by: Yulistiani R , Sarofa U dan Angastuti T JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

SUBSTITUSI LABU KUNING PADA PEMBUATAN TEMPOYAK DURIAN (Pumpkin Substitution on Making Durian Tempoyak)
by: Yulistiani R dan Adimarta T JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

High Protein Substitutes for Gluten in Gluten-Free Bread
by: Adriana Skendi, et al.
Published: (2021-08-01)

PEMANFAATAN TEPUNG BERAS MERAH DALAM PEMBUATAN ROTI MANIS SEBAGAI UPAYA PENGURANGAN PENGGUNAAN TEPUNG TERIGU (Utilization Of Brown Rice Flour in the Making of Sweet Bread to Reduction using of Wheat Flour )
by: Ulya Sarofa Ratna Yulistiani Wijaya
Published: (2017-03-01)

Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
by: Lin, Rebecca Y. (Rebecca Yi-chia)
Published: (2014)

KAJIAN SUBSTITUSI TEPUNG TAPIOKA DAN PENAMBAHAN GLISEROL MONOSTEARAT PADA PEMBUATAN ROTI TAWAR
by: Enny Karti Basuki, et al.
Published: (2013-02-01)

Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi
by: Parwiyanti Parwiyanti, et al.
Published: (2019-03-01)

PEMANFAATAN TEPUNG BUAH LINDUR (Bruguiera gymnorrhiza) DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN GLUTEN
by: Ulya Sarofa, et al.
Published: (2013-02-01)

PEMBUATAN ROTI TAWAR BEBAS GLUTEN BERBAHAN BAKU TEPUNG GARUT, TEPUNG BERAS, DAN MAIZENA (KONSENTRASI GLUKOMANAN DAN WAKTU PROOFING)
by: Dini Fadhilatul Muthoharoh, et al.
Published: (2017-10-01)

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
by: Stefan W. Horstmann, et al.
Published: (2016-04-01)

Bread consumption habits in the gluten free diet
by: Tünde Csapóné Riskó, et al.
Published: (2017-12-01)

QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD
by: Petra Dvořáková, et al.
Published: (2013-02-01)

Chemically leavened gluten free sorghum bread
by: Ari Akin, Pervin
Published: (2017)

Development of a gluten-free commercial bread
by: Rakkar, Pardeep Singh
Published: (2008)

Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.
by: Javier Gil-Humanes, et al.
Published: (2014-01-01)

PEMBUATAN ES KRIM RUMPUT LAUT (Phaeophyceae) (The Making Ice Cream Seaweed (Phaeophyceae))
by: Mulyani T, Rosida dan Vanto AP JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

Glycemic Response to Gluten-Free Bread in Healthy Adults
Published: (2019)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
by: Beatrice Allen, et al.
Published: (2018-09-01)

The Development of Gluten-Free Milk-Free French Bread
by: Bentley, Annette Camnetar
Published: (2013)

The effect of ingredients on the properties of gluten- and wheat-free bread
by: Blixt, Eva-Maria
Published: (2005)

PEMANFAATAN UBI JALAR UNGU (Ipomoea batatas var. Ayamurasaki) DALAM PEMBUATAN ES KRIM SINBIOTIK
by: Tri Mulyani,Latifah, Fatkhatul Khoiriyah JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

Gluten and gluten-dependent diseases
by: Aleksandra Strońska, et al.
Published: (2021-03-01)

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies
by: Rosa Pilolli, et al.
Published: (2020-12-01)

Preparation and quality evaluation of potato steamed bread with wheat gluten
by: Beibei Zhao, et al.
Published: (2020-08-01)

Assessing the Performance of Different Grains in Gluten-Free Bread Applications
by: Iuliana Banu, et al.
Published: (2020-12-01)

Antistaling properties of encapsulated maltogenic amylase in gluten‐free bread
by: Sepideh Haghighat‐Kharazi, et al.
Published: (2020-11-01)

IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD
by: Grażyna Augustyn, et al.
Published: (2012-02-01)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
by: Saadat Azizi, et al.
Published: (2020-05-01)

Utilization of maize and chickpea flour for gluten-free bread making
by: M. Rostamian, et al.
Published: (2012-06-01)

THE USE OF GLUTEN PROTEINS TO PREDICT BREAD AND DURUM WHEAT QUALITY
by: Koen, Elizma
Published: (2007)

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
by: Lucia Padalino, et al.
Published: (2016-12-01)

The effects of addition gluten powder on the quality of black bean bread
by: 蕭秋妹
Published: (2004)

Evaluation of mageu-based gluten-free bread in South Africa
Published: (2015)

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
by: Camilly Fratelli, et al.
Published: (2021-04-01)

Mechanical, sensory, and consumer evaluation of ketogenic, gluten‐free breads
by: Rachel Gillespie, et al.
Published: (2021-06-01)

Gluten Related Disorders: People Shall not Live on Bread Alone
Published: (2017)

PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERHADAP KUALITAS ROTI TAWAR
by: Rahmi Holinesti
Published: (2016-09-01)

PEMBUATAN BUBUK SARI BUAH MARKISA DENGAN METODE “Foam-Mat Drying” (The Making Markisa Juice Powder using Foam Mat Drying Method)
by: Mulyani T, Yulistiani dan Nopriyanti M JURNAL TEKNOLOGI PANGAN
Published: (2015-12-01)

Cannot write session to /tmp/vufind_sessions/sess_otnoqf2lmuaoopqr5i8967bn57