Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control

Application of Chicken Whole Egg Powder in the Manufacture of Bread Compared with using Fresh Egg as Control

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Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and foam mat drying methods compared to bread made fr...

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Bibliographic Details
Main Authors: Abdi Abdi, Tuty Anggraini, Alfi Asben
Format: Article
Language:English
Published: Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas 2024-10-01
Series:Andalasian International Journal of Agricultural and Natural Sciences
Subjects:
whole egg powder
oven drying
foam mat drying
bread
characteristic
Online Access:https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/49
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