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- W1503764191 abstract "Consumption of wheat flour in our country from year to year continue to increase. Ironically until now wheat flour as raw material still completely imports. In 2007 imports of wheat has reached 4.4 million tons. So for those reasons, it is necessary to substitution of wheat flour with other flour of tubers are widely planted by our society. One source of potential tubers is starch that can be processed into starch. The major problem of tapioca flour has no gluten so is relatively difficult to expand. For those reasons, need modification of starch. The general objective of this research is to find a method of starch synthesis of lactate by physical and chemical characteristics of wheat flour-like characteristics. The specific objective of this research is to improve the physical and chemical characteristics of starch so that it has characteristics that resemble the characteristics of wheat flour. The results showed that the fermentation for 12 hours to 60 hours of power a real influence on the development of the flour produced kasava. Additionally, improvement of physical and chemical properties of flour kasava result of natural fermentation treatment. This allows a variety of products can be made using raw materials from kasava flour fermentation. While the cake flour produced from the fermentation kasava not much different from the cakes made from flour or it can be said nearly matching the quality of wheat flour." @default.
- W1503764191 created "2016-06-24" @default.
- W1503764191 creator A5018224053 @default.
- W1503764191 date "2012-05-07" @default.
- W1503764191 modified "2023-09-23" @default.
- W1503764191 title "KARAKTERISASITEPUNG TAPIOKA LAKTAT" @default.
- W1503764191 hasPublicationYear "2012" @default.
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