Open Access

Downloads

Download data is not yet available.

Abstract

Most of sugar in albumen is glucose. Although with low concentration, it devalues the quality not only flour albumen but also food products that flour albumen is used as a raw material. These undesirable changes come from Maillard and Caramen reactions. Thus, Saccharomyces cerevisiae yeast is used in this research to remove the reducing sugar in fresh alumen before drying.



Author's Affiliation
Article Details

Issue: Vol 9 No 4 (2006)
Page No.: 57-62
Published: Apr 30, 2006
Section: Article
DOI: https://doi.org/10.32508/stdj.v9i4.2901

 Copyright Info

Creative Commons License

Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Hoang, L. (2006). ELEMINATING THE REDUCING SUGAR IN FRESH ALBUMEN BY FERMENTING METHOD. Science and Technology Development Journal, 9(4), 57-62. https://doi.org/https://doi.org/10.32508/stdj.v9i4.2901

 Cited by



Article level Metrics by Paperbuzz/Impactstory
Article level Metrics by Altmetrics

 Article Statistics
HTML = 1098 times
Download PDF   = 297 times
Total   = 297 times