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Found 4 from your keywords: subject="baking"
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Comparing Physicochemical Properties Of White Bread Produced Using Natural Ye…
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Giovano Tannaka Handojo Sungkono

The choice of yeast, whether it's grape yeast or commercial yeast, depends on the baker's objectives and preferences. Grape yeast is ideal for experimental bakers seeking unique flavors, while commercial yeast offers reliability and consistency. In a recent study, the physicochemical properties (water activity, texture, and moisture content) of white bread made from grape yeast and commercia…

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FT 24-038
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The Effect Of Baking Parameters On Physicochemical properties Of White Bread …
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Edelin Nilsa Putri

Bread is widely favoured food due to simple composition and convenient suitability for daily consumption. One of the main ingredients used to determine the bread quality is yeast. As the Indonesian bread industry has grown, bread is being processed by replacing instant yeast with natural yeast because of increasing consumer interest natural products. Natural yeast is obtained from fermented…

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FT 24-034
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Utilization of Social Media to Improve Consumers' Understanding of Baking Ter…
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Catherine Meliana Kwee

This internship was conducted at PT. Sinar Meadow International Indonesia, a joint venture company between Sinar Mas Group and Goodman Fielder, a leading food company from Australia. There are three major brands manufactured by the company, namely Gold Bullion, Mother’s Choice, and CITA. Each brand comprises various types of margarine, shortening, and frying fats with specific formulatio…

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FT 22-023
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The Application of Flavors in Biscuits and the Influence of Flavor Carrier So…
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Sabrina Evangeline

propylene glycol (PG) and triacetin (TA) are two extensively used flavor carrier solvent in the flavoring industry; however, there have been limited studies on their influence towards the final flavor and physical properties of flavored biscuits. The objectives of the project therefore revolved around observing the influence of TA and PG towards the final biscuit structure, flavor retention …

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EP FS009