Warta IHP (Warta Industri Hasil Pertanian)
Vol 4, No 01 (1987)

(A study on characteristics of dough made From sweet Potato Flour and Wheat Flour)

M Maman Rohaman (Balai Besar Industri Agro)
Novianis - (Balai Besar Industri Agro)
Endah Djubaedah (Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A study to substitute sweet potato flour for wheat flour dough has been conducted using two type of wheat flour and various percentage of substitution. To test the degree of substitution, the characteristics of dough were measured using Brabender farinograph and Brabender Extensograph. Measurement of rheological properties using farinograph showed that the dough made of 60% sweet potato flour with hard wheat and those of 40% sweet potato flour with medium wheat cannot be done. Viscoelasticity of dough from 40% or more sweet potato flour with hard or medium wheat cannot be measured using Extensograph.

Copyrights © 1987




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...