ELEMINATING THE REDUCING SUGAR IN FRESH ALBUMEN BY FERMENTING METHOD

Le Van Hoang

doi:10.32508/stdj.v9i4.2901

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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.

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Le Van Hoang

Da Nang University Technology
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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: 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