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Found 3 from your keywords: subject="Emulsifier"
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Influence Of Different Powder Emulsifiers In Cake Premix On Batter And Cake Q…
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Belinda Hariyanto

Cakes are sweet baked goods that are characterized by sweet flavor, soft, and dense crumb. Development of cake premix as a diversification product is necessary since it offers longer shelf life and simpler handling especially due to the hectic modern lifestyle, which lacks time for food preparation. Cake premix prepared with addition of emulsifier to create better aeration, high volume, and inc…

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EP FS-011
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Effect of Monoglycerides To Extruded Wheat Snacks Production
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Albertus Christopher

Extrusion cooking is one of the preferred methods for food processing because it is a continuous process, with high productivity, high temperature, and short cooking period that removes both harmful microorganisms and anti-nutrient enzymes to produce products with significant retention of nutrients and a longer shelf-life. In this research monoglycerides as the emulsifier was used to produce wh…

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FT 23-043
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The Effect of Monoglyceride Addition on the Physical Properties of Extruded C…
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Marco Limanjaya

Extrusion is one of the most important new processes in current food technology, and its use and application have increased dramatically in the last two decades. Extrusion technology is more advantageous, hygienic, cleaner, and successful in creating a higher yield of items with the same or better quality than conventional technology. However, adding an emulsifier also plays an important role i…

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FT 22-018