1 0 0 0 OA ジャワ島の発酵糖菓子 : ブルム
- 著者
- 小崎 道雄 飯野 久和 クスワント カプティ ラハユ Michio Kozaki Hisakazu Iino Kapti Rahayu Kuswanto
- 雑誌
- 昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University (ISSN:09182276)
- 巻号頁・発行日
- vol.6, pp.101-106, 1997-03-31
Brem cake is a traditional fermented rice cake made from glutinous rice in east and central Java island, and eaten mainly as snack food. This cake divid into two types, one is Madium type (ash-yellow colour, sweet-sour flavour, small rectangle plate) another is Wonogiri type (white colour, solide sweet flavour, thin round block). Microorganisms concerning with fermentation was Saccharomycopsis spp. and Mucorales for degradation of rice starch. Saccharomyces is mainly concerned in alcohol fermentation.
1 0 0 0 IR ジャワ島の発酵糖菓子 : ブルム
- 著者
- 小崎 道雄 飯野 久和 クスワント カプティ ラハユ Michio Kozaki Hisakazu Iino Kapti Rahayu Kuswanto Laboratory of Food biotechnology Faculty of Agricultural technology Gajah Mada University
- 雑誌
- 昭和女子大学大学院生活機構研究科紀要 = Bulletin of the Graduate School of Human Life Sciences, Showa Women's University (ISSN:09182276)
- 巻号頁・発行日
- vol.6, pp.101-106, 1997-03-31
Brem cake is a traditional fermented rice cake made from glutinous rice in east and central Java island, and eaten mainly as snack food. This cake divid into two types, one is Madium type (ash-yellow colour, sweet-sour flavour, small rectangle plate) another is Wonogiri type (white colour, solide sweet flavour, thin round block). Microorganisms concerning with fermentation was Saccharomycopsis spp. and Mucorales for degradation of rice starch. Saccharomyces is mainly concerned in alcohol fermentation.