Page 90 - FLIP_PDF_REV 7_MATERI PIE_AULITA_Neat

dough properties and sweetness after baking. Journal of cereal

science, 61, 63-70.

Dwi. 2019. Produk pastry dan bakery. Diakses pada 5 Desember 2023,

dari https://repo.undiksha.ac.id/5428/9/1515011025-

LAMPIRAN.pdf.

Faridah, A. 2008. Patiseri jilid 2 untuk sekolah menengah kejuruan.

Jakarta: Direktorat Pembinaan Sekolah Menengah Kejuruan.

Gisslen, W. 2016. Seventh Edition Professional baking/ Wayne Gisslen;

photogaphy by J. Gerard Smith. United State of America: John

Wiley & Sons, Inc., Hoboken, New Jersey.

Kokawa, M. 2015. Visualization of gluten, starch, and butter in pie pastry

by fluorescence fingerprint imaging. Food and bioprocess

technology, 8, 409-419. DOI 10.1007/s11947-014-1410-y

Lucia, dkk. 2021. Pastry Pendidikan Tata Boga Universitas Negeri

Surabaya. Surabaya: Unesa University Press.

Reinhart, P. (2011). Crust and Crumb: Master Formulas for Serious Bread

Bakers [A Baking Book]. Ten Speed Press.

Svidlo, K., dkk. (2021). Improvement of the Technology Of Shortcrust

Baked Semifinished Product on the Basis of Model Functional

Compositions. Journal of Enterprice Technologies, 2(11-110), 61-

67. DOI 10.15587/1729-4061.2021.230328.

Vicilia, M. (2019). The Effect of Substitution Rice Flour on Physical,

Chemical, and Organoleptic of Gluten Free Pie Crust Made from

Mocaf (Modified Cassava Flour) (Doctoral dissertation, UNIKA

SOEGIJAPRANATA SEMARANG). Diakses pada 22 April 2024.

http://repository.unika.ac.id/id/eprint/20419

Produk Pastry & Bakery : Pie Dough