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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Karakterisasi Sifat Fisikokimia dan Fungsional Terigu Modifikasi Panas(Characterization of Physicochemical and Functional Properties of Heat Treated Wheat Flours)

Volume 2(2) : , April 2014
Penulis : Elvira Syamsir, Sugiyono, Lena Nur Aulana
Institusi :

 

 Lena Nur Aulana (1), Sugiyono (2), Elvira Syamsir (2) 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Based on the availability of water, heat treatment modifications of wheat flour can be classified into two basic methods, they are dry and wet heating modifications. The different methods would influence the characteristics and the suitable application of the flour. The objective of this research was to characterize the physicochemical and functional properties of dry and wet heating-treated wheat flours. Heat treated wheat flour had lower moisture content compared to untreated flour. The moisture content of dry heated flour was lower than wet heated flour, while the protein content of dry and wet heated wheat flour had no significant difference. Functional characteristics of wet heated wheat flour on water absorption parameter gave the highest value than dry heated and untreated flour. Gluten index of wet heated wheat flour was lower than dry heated and untreated flour. Granular microscopic view showed that heated wheat flour still had birefringence property, while dry heated flour had even more granular birefringence than wet heated flour. According to the pasting properties, heat treated wheat flour showed higher stability and higher ability to bind water than untreated flour, this characteristics was suitable to be used in products that needs water retention and freeze thaw stability. 



Aplikasi praktis

 

Hasil penelitian ini memberikan informasi mengenai karakteristik sifat fisikokimia dan fungsional dari terigu modifikasi panas kering dan basah yang bermanfaat untuk mengidentifikasi kesesuaian aplikasinya dalam produk pangan. Sebagai contoh, karakteristik pasting dari terigu modifikasi panas yang memiliki rasio stabilitas yang lebih tinggi dibandingkan terigu kontrol dapat dijadikan dasar aplikasi terigu ini di produk cake dan bakery yang membutuhkan kemampuan menahan air untuk mempertahankan softness mencegah staling


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