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Teknlogi ARTICLES OF FOOD SCIENCE AND ICE CREAM FOOD PACKAGING WASTE UTILIZATION OF PLANTATION AND PRESERVING OF FOOD TESTING THE SUBSTANCE OF FOOD FOOD FOOD PROCESSING OF VARIOUS ANIMAL FOOD FERMENTATION critism MY RELIGION AND BUSINESS LIFE STORY AND MOTIVATION CRITICAL INFO SOCIAL AND HEALTH FOOD FACTS AND MYTHS OF FOOD PRODUCTS FOOD (Unpopular ) FILM BE SMILE inspiring caricatures LAH
Condition of society today is more like the instant stuff. The demand for them to be more productive in every way, forced to be more effective and efficient use of time and energy. In the end, these conditions have an impact on the way their food needs, resulting in a change of culture towards food consumption of instant food so that this phenomenon be a great opportunity food on plate for the food industry to produce instant food. One type of food that is instant noodles.
Instant noodles is a food made from wheat base. The shape is long and elastic with a diameter of 2 mm. How to cook easy, by boiling them in water for 3 minutes mendididh. food on plate Although instant noodles can not be considered as full meals (wholesome food), but it can contribute to the activity of the body's energy. Because of these two reasons, the instant noodles as fast food and to contribute energy, food on plate more and more people are interested in eating instant noodles food on plate instead of rice.
The process of making instant noodles include raw material preparation, mixing dough, stirring, pelempengan, printing, steaming, cutting, frying, cooling, and the process is not possible pengemasan.Pada food on plate absence of microbiological contamination of the product either by the environment, workers, and the tools used. To determine the extent of the amount of microbiological polluting products is necessary food on plate for the presence of microbiological analysis of the final product in the form of finished products instant noodles.
The main raw material in the manufacture of instant noodles are wheat flour, tapioca flour and water. Wheat flour from wheat, which in general are classified based on grain hardness of wheat and protein they contain wheat and grain color itself (Kent, food on plate 1983). food on plate
Wheat flour is the result of the process of milling wheat in the form of finely food on plate divided endoperm food on plate outer skin institutions (Jones and Amos, 1983). According to Kent (1983), generally classified by grain endosperm texture and protein content. Endosperm texture associated with the procurement of flour for sharing purposes.
The use of wheat flour in large part to the food industry as a wet noodle 32%, 20% instant noodles, egg noodles 8%, 29% biscuits, bread 15% and only 5% is consumed directly, as well as a small portion is used for non-food industrial raw materials between Another industrial adhesives for plywood (Ramelan, 1999).
Fat
On the quality of food companies must use good flour and in accordance with trade standards. Quality requirements flour which has ditetapkanya it by the Indonesian National Standard (SNI). So use a type of hard wheat flour flour (strong food on plate type) where the type of wheat flour has a high gluten content that bisamenghasilkan dough elastic and not easily broken, with a standard minimum of 9% gluten content and gluten content of maximum 14%.
Tapioca starch has a large water absorption, thus simplifying the process food on plate of dehydration ie starch granules back into position food on plate to its original position (Winarno, 1991). Table tapioca starch composition can be seen in Table 5.
Phosphorus (mg)
In the process of making noodles, tapioca flour serves to increase the softness and noodles food on plate gelatinization. In making noodles to consider the mixing ratio between flour and tapioca flour, tapioca flour adding food on plate more and more it will affect the texture food on plate and softness of the noodle product keranyahan itself which will be more crispy noodles.
Starch granules located in the root cells, have the same shape with potato starch. Starch granule size of 3-35 mm and has a strong birefringent properties. Tapioca starch is composed of amylose and 20% amylopectin (Winarno, 1991).
Tapioca starch amylopectin groups that have high, but the tapioca food on plate has properties similar to amylopectin. Transfer properties of amylopectin food on plate which is favored by the food processing experts is very clear. food on plate Not easy coagulating, has a high adhesive power and not easily broken or damaged and temperature genetalisasi easier. In paste form, amylopectin showed a very clear appearance so it is preferred because it can enhance the final product of displaying. Pamakaian starch can be saved because of the low concentration was able to provide a large enough concentration effects. Besides, the
Teknlogi ARTICLES OF FOOD SCIENCE AND ICE CREAM FOOD PACKAGING WASTE UTILIZATION OF PLANTATION AND PRESERVING OF FOOD TESTING THE SUBSTANCE OF FOOD FOOD FOOD PROCESSING OF VARIOUS ANIMAL FOOD FERMENTATION critism MY RELIGION AND BUSINESS LIFE STORY AND MOTIVATION CRITICAL INFO SOCIAL AND HEALTH FOOD FACTS AND MYTHS OF FOOD PRODUCTS FOOD (Unpopular ) FILM BE SMILE inspiring caricatures LAH
Condition of society today is more like the instant stuff. The demand for them to be more productive in every way, forced to be more effective and efficient use of time and energy. In the end, these conditions have an impact on the way their food needs, resulting in a change of culture towards food consumption of instant food so that this phenomenon be a great opportunity food on plate for the food industry to produce instant food. One type of food that is instant noodles.
Instant noodles is a food made from wheat base. The shape is long and elastic with a diameter of 2 mm. How to cook easy, by boiling them in water for 3 minutes mendididh. food on plate Although instant noodles can not be considered as full meals (wholesome food), but it can contribute to the activity of the body's energy. Because of these two reasons, the instant noodles as fast food and to contribute energy, food on plate more and more people are interested in eating instant noodles food on plate instead of rice.
The process of making instant noodles include raw material preparation, mixing dough, stirring, pelempengan, printing, steaming, cutting, frying, cooling, and the process is not possible pengemasan.Pada food on plate absence of microbiological contamination of the product either by the environment, workers, and the tools used. To determine the extent of the amount of microbiological polluting products is necessary food on plate for the presence of microbiological analysis of the final product in the form of finished products instant noodles.
The main raw material in the manufacture of instant noodles are wheat flour, tapioca flour and water. Wheat flour from wheat, which in general are classified based on grain hardness of wheat and protein they contain wheat and grain color itself (Kent, food on plate 1983). food on plate
Wheat flour is the result of the process of milling wheat in the form of finely food on plate divided endoperm food on plate outer skin institutions (Jones and Amos, 1983). According to Kent (1983), generally classified by grain endosperm texture and protein content. Endosperm texture associated with the procurement of flour for sharing purposes.
The use of wheat flour in large part to the food industry as a wet noodle 32%, 20% instant noodles, egg noodles 8%, 29% biscuits, bread 15% and only 5% is consumed directly, as well as a small portion is used for non-food industrial raw materials between Another industrial adhesives for plywood (Ramelan, 1999).
Fat
On the quality of food companies must use good flour and in accordance with trade standards. Quality requirements flour which has ditetapkanya it by the Indonesian National Standard (SNI). So use a type of hard wheat flour flour (strong food on plate type) where the type of wheat flour has a high gluten content that bisamenghasilkan dough elastic and not easily broken, with a standard minimum of 9% gluten content and gluten content of maximum 14%.
Tapioca starch has a large water absorption, thus simplifying the process food on plate of dehydration ie starch granules back into position food on plate to its original position (Winarno, 1991). Table tapioca starch composition can be seen in Table 5.
Phosphorus (mg)
In the process of making noodles, tapioca flour serves to increase the softness and noodles food on plate gelatinization. In making noodles to consider the mixing ratio between flour and tapioca flour, tapioca flour adding food on plate more and more it will affect the texture food on plate and softness of the noodle product keranyahan itself which will be more crispy noodles.
Starch granules located in the root cells, have the same shape with potato starch. Starch granule size of 3-35 mm and has a strong birefringent properties. Tapioca starch is composed of amylose and 20% amylopectin (Winarno, 1991).
Tapioca starch amylopectin groups that have high, but the tapioca food on plate has properties similar to amylopectin. Transfer properties of amylopectin food on plate which is favored by the food processing experts is very clear. food on plate Not easy coagulating, has a high adhesive power and not easily broken or damaged and temperature genetalisasi easier. In paste form, amylopectin showed a very clear appearance so it is preferred because it can enhance the final product of displaying. Pamakaian starch can be saved because of the low concentration was able to provide a large enough concentration effects. Besides, the
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