Iffah Muflihati, Universitas PGRI Semarang and Lukitawesa, Universitas Gadjah Mada and Birgitta Narindri, Universitas Atma Jaya Yogyakarta and Afriyanti, Universitas Bangun Nusantara Sukoharjo and Reny Mailia, Balai Besar Pengawas Obat dan Makanan Yogyakarta (2015) EFEK SUBSTITUSI TEPUNG TERIGU DENGAN PATI KETAN TERHADAP SIFAT FISIK COOKIES. In: Seminar Nasional Universitas PGRI Yogyakarta 2015.
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Abstract
Cookies quality is influenced by material and processing. Wheat flour as major component of cookies production has a role on volume expansion of cookies. The purpose of this research is to investigate the effect of wheat flour substitution with waxy starch or modified waxy starch by HMT treatment and baking temperature effect on physical properties of cookies. Cookies was made by ratio of wheat flour and waxy starch or HMT waxy starch 50:50, this research was carried out including the analysis of texture, volume expansion, and color. Substituted HMT waxy starch cookies resulted on the flakier texture. The highest volume expansion was revealed by substituted waxy cookies with baking temperature 140oC and substituted HMT waxy starch cookies with baking temperature 130oC. Higher baking temperature and substitution cookies with HMT waxy starch were revealed on the higher intensity of the darkness of cookies color.
| Item Type: | Conference or Workshop Item (Paper) |
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| Uncontrolled Keywords: | cookies, waxy starch, HMT, physical properties |
| Subjects: | Pertanian > Ilmu Pangan Teknik > Teknologi pengolahan makanan |
| Divisions: | Prosiding |
| Depositing User: | Mr. Nugroho |
| Date Deposited: | 18 Feb 2016 01:54 |
| Last Modified: | 18 Feb 2016 01:54 |
| URI: | http://repository.upy.ac.id/id/eprint/424 |
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