Daily activity 28 ENG
Hey guys, come back again, I'm not bored, yeah, I'm sharing
my experience here. this time in the research progress I have entered stage two
where I do a 50:50 composition of flour and jackfruit seed flour and also I
make a second mixture as a comparison where this second mixture I use 70%
composition in jackfruit seed flour and 30% in Wheat flour and the results can
be quite surprising that in the second mixture of cookies to be hard and broken
on the edges. it can be concluded that jackfruit seed flour cannot bind well so
it becomes brittle but during the cooking process it turns hard. o guys maybe
that's all
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