Green Banana Flour as a Potential Ingredient Alternative for Gluten-Free Stea…

The prevalence of celiac disease has increased significantly over the past decades due to people’s growing knowledge and awareness of the disease, as well as recent advances in its diagnostic tests. This causes the rise of gluten-free foods, including gluten-free bakery goods. Out of all gluten-free flours, rice flour has been recognised as the most suitable flour for gluten-free bakery go…

Physicochemical and Sensory Properties of Steamed Banana Cake Made From Banan…

Bananas are one of the most popular fruits consumed in Indonesia. It is the fruit that Indonesia produces the most, with 9.2 million tons produced in 2022 and 91 kg consumed weekly per person. Vitamins and minerals are all found in good amounts in bananas. Bananas are a versatile fruit that can be used for various kinds of food, such as banana cake. However, banana cake contains gluten and …

Business Start-Up Program Business Plan

Wheat is one of the food sources in Indonesia that has one the highest consumption rates. With the rise in the consumption rate of wheat in Indonesia over the past year, the Indonesia’s government has to increase its import activity on wheat to maintain its supply. This can also cause most of Indonesian society to have high dependency towards the consumption of wheat. However, currently t…

DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR…

riple burden malnutrition is currently a problem faced by the public health across the world, where micronutrient deficiency, undernutrition, and overnutrition occurs at the same time. Prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and the burden of diet-related disease. Meanwhile, diabetes is also increasing in its prevalence due to change i…

COMPOSITION AND PROTEIN YIELD ANALYSIS OF UNTREATED AND VISCOZYME L PRE-TREA…

Quinoa is a potential alternative to accommodate increasing demand of protein isolate as they have high nutritional value, however, quinoa has relatively low protein content. This problem could be combated through enzymatic pre-treatment. This study aims to observe the difference and similarity of composition of quinoa protein isolate that are and are not pre-treated with Viscozyme L. White qui…

Characterizing a good flour for baking based on rheological properties, PQC d…

Edition

-

ISBN/ISSN

-

Collation

vii, 26 p. : ill. ; 28 cm.

Series Title

-

Call Number

641.5638 Luk c

The ICC handbook of cereals, flour, dough and product testing : methods and a…

Required testing for the safety and quality of cereal-based foods · Explains test methods for each step of the grain chain · Covers a wide range of foods, baked products and animal feeds · Shows best testing practices and new protocols This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain ch…