Tepung Gandum Hitam Dan Komposit
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Tepung Gandum Hitam Dan Komposit
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Author : Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si.
language : id
Publisher: GUEPEDIA
Release Date :
Tepung Gandum Hitam Dan Komposit written by Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si. and has been published by GUEPEDIA this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.
Tepung Gandum Hitam dan Komposit Penulis : Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si. Ukuran : 14 x 21 cm ISBN : 978-623-5508-46-7 Terbit : Oktober 2021 Sinopsis : Rye (nama latinnya adalah Secale cereale) umumnya masih dianggap sebagai sereal roti khas Jerman. Namun demikian, ada penurunan terus menerus dalam konsumsi gandum. Dalam kasus sereal roti ini, terutama gandum hitam musim dingin yang digunakan untuk memanggang. Meskipun lebih dari 90% gandum dunia ditanam di Eropa, sereal sama sekali bukan produk yang seragam. Area pertumbuhan utama dan pusat pembiakan berada di Eropa timur, tengah dan utara. Meskipun gandum hitam juga ditanam dan dibiakkan di Amerika Utara, Australia, dan wilayah lainnya. Tujuan dari dibuatnya buku ini adalah untuk menunjukkan betapa pentingnya sifat-sifat produk yang digiling dari mulai proses penggilingan sampai dengan proses persiapan adonan. Hal ini mencakup referensi untuk karakterisasi gandum hitam, tidak hanya berdasarkan perilakunya selama fase memanggang roti/kue tetapi juga dalam proses fase dingin (proses adonan sebelum pemanggangan). Uji viskositas Rye dapat direkomendasikan sebagai metode sederhana untuk menggambarkan sifat adonan gandum hitam untuk keperluan memanggang dengan lebih andal, dengan penekanan pada roti dan produk panggang kecil lainnya baik dengan pemakaian ragi ataupun tanpa ragi (sour dough). Happy shopping & reading Enjoy your day, guys
Pengolahan Tepung Terigu Sesuai Dengan Aplikasinya
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Author : Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si.
language : id
Publisher: GUEPEDIA
Release Date :
Pengolahan Tepung Terigu Sesuai Dengan Aplikasinya written by Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si. and has been published by GUEPEDIA this book supported file pdf, txt, epub, kindle and other format this book has been release on with Antiques & Collectibles categories.
Pengolahan Tepung Terigu Sesuai dengan Aplikasinya Penulis : Dr. Zikri Noer, S.Si., M.Si. dan Mutia Irma, S.Si. Ukuran : 14 x 21 cm ISBN : 978-623-5616-66-7 Terbit : November 2021 www.guepedia.com Sinopsis : Untuk produksi produk aplikasi tepung terigu seperti roti, biskuit, mie dan tepung terigu biasanya menggunakan tepung dengan kandungan gluten yang beragam dan berasal dari gandum dengan kualitas yang baik. Secara historis, produk industri tersebut mengandalkan tepung asli yang tidak dimodifikasi, yang atributnya ditentukan oleh karakteristik dan kandungan gandum, serta teknologi penggilingan yang digunakan. Namun, tepung yang diperoleh dengan proses tradisional dapat mengalami berbagai perlakuan fisik, mulai dari pengayakan dasar hingga perlakuan hidrotermal yang rumit, yang dapat mengubah fungsi tepung dan kesesuaiannya untuk berbagai elaborasi bebas gluten. Banyak perubahan fisik yang dapat dilakukan pada tepung dan pengaruhnya terhadap fungsionalitas tepung telah dibahas dalam ulasan ini. Buku ini membahas tentang pengaruh kompososisi tepung, aditif yang digunakan, serta perbedaan perlakuan pada adonan dapat berdampak signifikan pada sifat produk yang akan dihasilkan. Dijelaskan dalam 5 bab sesuai dengan aplikasi produk yang akan dihasilkan serta diharapkan dapat memberikan penjelasan yang lebih detail dan rinci kepada para pembaca. www.guepedia.com Email : [email protected] WA di 081287602508 Happy shopping & reading Enjoy your day, guys
Food Carbohydrates
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Author : Steve W. Cui
language : en
Publisher: CRC Press
Release Date : 2005-05-23
Food Carbohydrates written by Steve W. Cui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-05-23 with Technology & Engineering categories.
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Asian Noodles
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Author : Gary G. Hou
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-16
Asian Noodles written by Gary G. Hou and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-16 with Technology & Engineering categories.
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Sago Palm Metroxylon Sagu Rottb Promoting The Conservation And Use Of Underutilized And Neglected Crops 13
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Author :
language : en
Publisher: Bioversity International
Release Date :
Sago Palm Metroxylon Sagu Rottb Promoting The Conservation And Use Of Underutilized And Neglected Crops 13 written by and has been published by Bioversity International this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Food Analysis Laboratory Manual
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Author : S. Suzanne Nielsen
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-03-20
Food Analysis Laboratory Manual written by S. Suzanne Nielsen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-20 with Technology & Engineering categories.
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Baked Products
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Author : Stanley P. Cauvain
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Baked Products written by Stanley P. Cauvain and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Cooking categories.
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
The Makeup Artist Handbook
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Author : Gretchen Davis
language : en
Publisher: Taylor & Francis
Release Date : 2017-06-26
The Makeup Artist Handbook written by Gretchen Davis and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Performing Arts categories.
Learn first-rate techniques and tips from some of the best makeup artists in the business in the new edition of The Makeup Artist Handbook. Renown makeup pros Gretchen Davis and Mindy Hall bring an impressive set of experience in all areas to the book, including work on Teenage Mutant Ninja Turtles, Steve Jobs, The Wolf of Wall Street, Blue Jasmine, Star Trek, Pearl Harbor, HBO’s Looking and many other films and TV shows. This full-color, comprehensive new edition offers brand new photographs and on-the-job examples to demonstrate makeup techniques and fundamentals on topics such as beauty, time periods, black and white photography and up-to-date information on cutting-edge techniques like computer-generated characters, makeup effects, mold-making, air brushing, and plenty of information on how to work effectively on set.
Mechanics Of Composite Materials
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Author : Robert M. Jones
language : en
Publisher: CRC Press
Release Date : 2018-10-08
Mechanics Of Composite Materials written by Robert M. Jones and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-08 with Science categories.
This book balances introduction to the basic concepts of the mechanical behavior of composite materials and laminated composite structures. It covers topics from micromechanics and macromechanics to lamination theory and plate bending, buckling, and vibration, clarifying the physical significance of composite materials. In addition to the materials covered in the first edition, this book includes more theory-experiment comparisons and updated information on the design of composite materials.
Chemical And Functional Properties Of Food Saccharides
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Author : Piotr Tomasik
language : en
Publisher: CRC Press
Release Date : 2003-10-20
Chemical And Functional Properties Of Food Saccharides written by Piotr Tomasik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-20 with Technology & Engineering categories.
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a