Physicochemical and sensory characteristics of bread made from composite flour mocaf, flour and starch from orange sweet potato and breadfruit

D H Parinduri,E Julianti,M Nurminah

doi:10.1088/1755-1315/782/3/032078

D H Parinduri, E Julianti + Show 1 more

Open Access

https://doi.org/10.1088/1755-1315/782/3/032078

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Abstract

The high demand for wheat flour in Indonesia made us to continue to develop the use of flour made from local food ingredients. We studied bread from orange sweet potato flour and starch, breadfruit flour and starch, and mocaf. This study using a nonfactorial complete randomized design, bread made from breadfruit flour, mocaf, breadfruit starch, orange sweet potato starch, orange sweet potato flour, namely (P): 60: 20: 10: 10: 0, 50: 20: 10: 10: 10, 40: 20: 10: 10: 20, 30: 20: 10: 10: 30, 20: 20: 10: 10: 40, 10: 20: 10: 10: 50, 0: 20: 10: 10: 60. The best treatment for making bread was P6 (10: 20: 10: 10: 50).

Highlights

Wheat flour is one of the primary ingredients in the manufacture of food processing, one of which is for making bread
We studied bread from orange sweet potato flour and starch, breadfruit flour and starch, and mocaf
The high demand for wheat flour in Indonesia has resulted in an increase in the import value of wheat seeds so that it is necessary to continue to develop the use of flour made from local food ingredients such as orange sweet potato, breadfruit, and cassava

Summary

Introduction

Wheat flour is one of the primary ingredients in the manufacture of food processing, one of which is for making bread. The high demand for wheat flour in Indonesia has resulted in an increase in the import value of wheat seeds so that it is necessary to continue to develop the use of flour made from local food ingredients such as orange sweet potato, breadfruit, and cassava. We can develop sweet potato for food consumption [3]. In addition to orange sweet potatoes, breadfruit, and cassava, the use of several local raw materials can reduce consumption of wheat flour such as jackfruit seeds [4], processing durian seed flour, which has good nutritional value [5], and saga seed flour, which is a source of vegetable protein [6]. The physicochemical properties of bread with different ratios of flour will be tested and obtained a composite bread with the best treatment

Materials and methods

Results and discussion

The sensory properties of composite breads

Conclusions