What is it about?
Flour is generally evaluated by physicochemical analysis of its constituents in order to determine its functional properties. The modification of flour is reflected in many of its physicochemical properties. In the present study, samples of elephant foot yam (Amorphophallus paeoniifolius) modified fermented flour were characterized based on physicochemical properties of starch, amylose, and amylopectin content, and also flour morphology. The results suggested that fermentation by Bimo-cf starter within 12h could provide a greater extent of flour modification.
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Why is it important?
This article give a method to modified of elephant foot yam (Amorphophallus paeoniifolius) to be suitable applied to dough making purposes. The fermentation process caused the improve of flour pasting properties to make a good dough.
Perspectives
I hope this article will helps to give an information about modification process of flour specially from corm groups to improve their physico-chemical properties.
Ikrar Taruna Syah
Universitas Sulawesi Barat
Read the Original
This page is a summary of: Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour, Current Nutrition & Food Science, July 2020, Bentham Science Publishers,
DOI: 10.2174/1573401316666200120125006.
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