Improve the texture of white bread from cassava flour (gluten free)

Abstract

.The production of white bread made from cassava has a hard texture, is easily crushed and is not elastic, so that new innovations are needed to have a soft and elastic texture. The research objective was to improve the texture of bakery products (white bread) made from cassava flour. Data analysis used ANOVA analysis of variance at the 5% level and further testing using the LSD (Least Significant Difference) method. The design was carried out using RAL, carried out three times with the variable treatment of 3 types of flour (Dioscorea esculenta, pachyrhizus erosus and Dahlia sp.), and variable fermentation time (0, 24, 48, 72 hours). The variables observed included physical, chemical and functional properties. The research was conducted in three stages (production of cassava flour, Dioscorea esculenta, Pachyrhizus erosus and Dahlia sp, characterization, and making bread made from cassava). Based on its characteristics, the addition of improver flour (B1) pachyrhizus erosus 3% in making white bread made from cassava can improve the resulting bread with a soft texture (119.18 ± 1.09 g / 10 mm), expand power (126.67) . ± 0.24%). Based on the effectiveness test, treatment B1 has the highest effectiveness with a value of 1