Ulasan Ilmiah: Inovasi Dalam Proses Pembuatan Roti Menggunakan Perlakuan Pembekuan Untuk Menghasilkan Adonan Roti Beku
ABSTRACT: Bread has spread out
over the world becoming one of main staple food for society. The regular bread
making process still has some limitations which are freshness, shelf life, and
contamination of microbial spoilage in long storage period. Freezing treatment
in producing frozen dough is considered as a proper technique to be applied in
order to overcome those some drawbacks of common bread making process. There
are two types of frozen dough which are unfermented frozen dough and fermented
frozen dough. This technique may give effects to the physical and chemical
properties of dough, such as yeast activity, starch, water and moisture
content, and the formation of ice crystal. In order to inhibit undesirable
changes, it needs to put more attention on three major points, which are
pre-treatments before freezing, additional ingredients, and controlling the
storage condition.
Penulis: Virna Muhardina
Kode Jurnal: jppertaniandd150976
