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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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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
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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. VNUHCM Journal of Science and Technology Development, 9(4), 57-62. https://doi.org/https://doi.org/10.32508/stdj.v9i4.2901
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