The Ratio Effect of Tempeh Flour and Wheat Flour on the Characteristic of Sweet Bread

DOI

10.2991/assehr.k.210312.028How to use a DOI?

Keywords

Tempeh Flour, Wheat Flour, Ratio Effect, Sweet Bread, Characteristics

Abstract

A research to find out the ratio effect of tempeh flour and wheat flour on the characteristic of bread had been carried out. The research aimed to find out the right ratio between tempeh flour and wheat flour so that could produce sweet bread with acceptable characteristics. The experiment method was applied by using Randomized Block Design, and consisted of 4 treatments those were A: Ratio tempeh flour and wheat flour (0: 100), B: Ratio tempeh flour and wheat flour (10: 90), C: Ratio tempeh flour and wheat flour (15: 85), and D: Ratio tempeh flour and wheat flour (20: 80). To find out the ratio effect of tempeh flour and wheat flour in bread making, some characteristics were observed such as swelling power and organoleptic test which were color, texture and flavor. Result of the study showed that the addition of tempeh flour effected on the characteristics of sweet bread. The ratio of 10: 90 produced the best characteristic of bread based on organoleptic test.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Aulia Azkia Hernawan
AU  - Putri Afriliyanti
AU  - Ida Ningrumsari
PY  - 2021
DA  - 2021/03/13
TI  - The Ratio Effect of Tempeh Flour and Wheat Flour on the Characteristic of Sweet Bread
BT  - Proceedings of the First International Conference on Science, Technology, Engineering and Industrial Revolution (ICSTEIR 2020)
PB  - Atlantis Press
SP  - 186
EP  - 189
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210312.028
DO  - 10.2991/assehr.k.210312.028
ID  - Hernawan2021
ER  -