The effect of the ratio of wheat flour with fermentation orange sweet potato flour and addition of baking powder on the quality of dried choux pastry

• Published in: IOP conference series. Earth and environmental science 2021-06, Vol.782 (3), p.32073
• Main Authors: Rahmadani, A, Lubis, L M, Nainggolan, R J
• Format: Article
• Language: English
• Subjects: Baking; Design factors; Fermentation; Flour; Fruits; Moisture content; Nutritive value; Pastries; Potatoes; Powder; Sweet potatoes; Texture; Vegetables; Water content; Wheat
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/782/3/032073

The research aims were to find out the nutritional value of wheat flour and fermented orange sweet potato flour and the addition of baking powder and to identify the best formulation of dried choux pastry making. The research was using completely randomized design with two factors. i.e., the ratio of wheat flour with fermented orange sweet potato flour (T): T 1 = 50:50, T 2 = 60:40, T 3 = 70:30, T 4 = 80:30. The second factors is baking powder (B): B 1 = 1%, B 2 = 2%, B 3 = 3%. The ratio of wheat flour with fermented orange sweet potato flour had a highly significant effect on moisture content, cake volume specific, colour hedonic values, texture hedonic values, and texture score values. The addition of baking powder had a highly significant effect on moisture content, cake volume specific, texture hedonic values, and texture score values. The interaction of the ratio of wheat flour with fermented orange sweet potato flour and the addition of baking powder had a highly effect on cake volume specific. The best-dried choux pastry composition is treatment T 4 B 3 which the ratio of wheat flour with fermented orange sweet potato of 80:20 and 3% baking powder addition.