Abstract
Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.
Highlights
Wheat flour contains about 7-22 % protein and mostly consisted of gluten and gliadin
Modification of cassava starch should be provided in order to obtain the desirable characteristics, i.e. better of paste clarity, gel stability, solubility, and freeze–thaw stability
Modification of cassava was conducted using lactic acid solution followed by ultra violet (UV) radiation
Summary
Wheat flour contains about 7-22 % protein and mostly consisted of gluten and gliadin. The existence of high gluten shows that wheat flour has excellent physicochemical properties This component holds the gas to keep the volume, texture, and viscoelastic form of bread [1,2]. Cassava is one of staple food and is gluten free, secure for celiac sufferers [3] It does not have a good texture of bread while use in baking field. Modification of cassava starch should be provided in order to obtain the desirable characteristics, i.e. better of paste clarity, gel stability, solubility, and freeze–thaw stability These properties could improve their properties as stabilizers, fillers, binders, and adhesives on specific food applications [4,5,6,7,8,9,10,11,12]
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