Husniati, Husniati and Nurdjanah, Siti and Prakasa, Ryan (2015) APLIKASI GLUTEN ENKAPSULASI PADA PROSES PEMBUATAN MIE TAPIOKA. BIOPROPAL INDUSTRI, 6 (1). pp. 29-36. ISSN 25022962

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Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and texture of carbohydrate-based dough. Gluten, isolated from wheat, can be used in the free-form or encapsulation. The aim of this research was to investigate the effects of encapsulated gluten addition on properties of tapioca for wet noodle production. The parameters studied were texture, sensory, and pasting properties of the noodles. The ratios of encapsulated gluten to tapioca were 97%:3%, 96%:4% and 95%:5%. The results showed that the use of encapsulated gluten as much as 3% w/w gave the best noodle with the characteristics of setback viscosity, low cooking loss and organoleptically preferred by panelists.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Siti Nurdjanah
Date Deposited: 29 Jan 2019 04:19
Last Modified: 29 Jan 2019 04:19

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