Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants

• Main Authors: Wan Ibadullah, Wan Zunairah, Aw, Ying Hong, Mahmud @ Ab Rashid, Nor Khaizura, Mustapha, Nor Afizah, Zainal Abedin, Nur Hanani, Ismail-Fitry, Mohammad Rashedi, Meor Hussin, Anis Shobirin
• Format: Article
• Language: English
• Published: ISEKI Food Association 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96883/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96883/; https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and...