Partial Substitution with Heat-Moisture Treated Sweet Potato (Ipomoea Batatas L.) Flour to Wheat Flour Affecting Physicochemical and Organoleptic Characteristics of Pan Bread

DOI

10.2991/978-94-6463-274-3_3How to use a DOI?

Keywords

Heat-moisture-treatment; Pan-bread; Sweet-potato-flour

Abstract

Bread products including pan bread are widespread as staple food. Wheat flour is the main ingredient used. However, Indonesia must import wheat flour, and demand increases every year. To reduce wheat flour dependency, partial substitution of wheat flour with a local crop e.g., sweet potato might be done. However, due to poor properties of native sweet potato flour for bread making, a modification was needed. This research objectives were to determine effect of Heat-Moisture Treatment (HMT) temperature and time on physicochemical characteristics of sweet potato flour, select best treatment, and determine effect of substitution ratio on physicochemical and organoleptic characteristics of straight-dough pan bread. Sweet potato flour was HMT-modified (61, 69, 77 ℃; 3, 6, 9 hrs). Sweet potato flour modified (77℃; 3 hrs) exhibited highest swelling power (13.23±0.27 g/g) and was selected for pan-bread making. Ratios (wheat flour: modified sweet potato flour) in pan bread formulation were 90:10, 85:15, 80:20, 75:25, 70:30. Pan bread (90:10 ratio) exhibited similar protein content to, and markedly higher volume than control’s; whereas 85:15 ratio showed similar protein content and bread volume to control’s. Overall acceptance of pan breads (90:10, 85:15) was only slightly less than control’s. Thus, pan breads (ratios 90:10, 85:15) were selected as best formulated pan bread with moisture, fat, protein, ash, and carbohydrate content of 37.74±0.16%, 8.83±0.08%, 14.83±0.04%, 1.51±0.07%, 37.09±0.04%, and 38.04±0.23%, 10.96±0.64%, 14.33±0.63%, 1.54±0.07%, 35.13±0.07%, respectively. Taken together, partial substitution (10 and 15%) of HMT-modified sweet potato flour replacing wheat flour exhibited, to some extent, better pan bread characteristics.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Wilbur Donald Raymond Pokatong
AU  - Febiana Christy
PY  - 2023
DA  - 2023/10/27
TI  - Partial Substitution with Heat-Moisture Treated Sweet Potato (Ipomoea Batatas L.) Flour to Wheat Flour Affecting Physicochemical and Organoleptic Characteristics of Pan Bread
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 20
EP  - 36
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_3
DO  - 10.2991/978-94-6463-274-3_3
ID  - Pokatong2023
ER  -