复合面粉(小麦和橙红薯粉)对饼干理化和感官的影响

Proceedings of the International Conference on Natural Resources and Technology Pub Date : 1900-01-01 DOI:10.5220/0008548101560159

M. Nurminah, R. Nainggolan

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引用次数: 1

摘要

饼干是一种用小麦粉制成的食物。印度尼西亚依赖从国外进口小麦粉。为了减少从国外进口的面粉，正在研究可以代替小麦粉制作饼干的本地资源。红薯是一种可以作为面粉来源的食物。本研究探讨了复合面粉(小麦和橙红薯粉)饼干的理化和感官特性。橙红薯粉可以代替20%左右的小麦粉制作饼干。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies

: Cookies are one of the foods made from wheat flour. Indonesia depends on import of wheat flour from abroad. The effort to reduce imports of flour from abroad is by conducting research on local resources that can be used as flour to substitute wheat flour on making cookies. One of the foods that can be used as a source of flour is sweet potatoes.This research deal about the physicochemical and sensory of cookies from composite flour (wheat and orange sweet potato flour). The orange sweet potato flour can substitute wheat flour about 20% to make cookies.

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Proceedings of the International Conference on Natural Resources and Technology

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