PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN

PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN

Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The presence of gluten in wheat flour gives elasticity and viscosity to the noodles. The function of gluten needs to be replaced with other ingredients...

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Bibliographic Details
Main Authors: Elmi Kamsiati, Eka Rahayu, Heny Herawati
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2021-03-01
Series:Agrointek
Subjects:
noodle
tapioka
sorghum
quality characteristics
Online Access:https://journal.trunojoyo.ac.id/agrointek/article/view/7345

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