T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti
{"title":"面团长时间发酵对复合面粉替代饼干理化性能的影响","authors":"T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti","doi":"10.31186/j.agroindustri.11.2.133-142","DOIUrl":null,"url":null,"abstract":"Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR\",\"authors\":\"T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti\",\"doi\":\"10.31186/j.agroindustri.11.2.133-142\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.\",\"PeriodicalId\":17712,\"journal\":{\"name\":\"Jurnal Agroindustri\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Agroindustri\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31186/j.agroindustri.11.2.133-142\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31186/j.agroindustri.11.2.133-142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR
Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.