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

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 fr...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-06, Vol.782 (3), p.32078
Main Authors: Parinduri, D H, Nurminah, M, Julianti, E
Format: Article
Language:English
Subjects:
Bakery products
Bread
Flour
Fruits
Potatoes
Sensory properties
Starch
Sweet potatoes
Vegetables
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Summary: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).
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/782/3/032078