The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour

International Conference on Advanced Materials for Better Future 2017

Srirejeki, S.^1 ; Manuhara, G.J.^1 ; Amanto, B.S.^1 ; Atmaka, W.^1 ; Laksono, P.W.^2

Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

Department of Industrial Engineering, Faculty of Engineering, Sebelas Maret University, Indonesia^2

关键词: Baking expansion;    Cassava starch;    Composite flour;    Effect of water;    Factorial design;    Processing condition;    Water volumes;    Weight loss;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/333/1/012072/pdf
DOI  :  10.1088/1757-899X/333/1/012072

来源: IOP

【 摘 要 】

Modification of cassava starch with soaking in the whey (by product on cheese production) resulted in changes of the flour characteristics. Adjustments of processing condition are important to be studied in the making of bread from modified cassava starch and wheat composite flour (30:70). This research aims to determine the effect of water volume and mixing time on the physical properties of the bread. The experimental design of this research was Completely Randomized Factorial Design (CRFD) with two factors which were water volume and mixing time. The variation of water volume significantly affected on bread height, dough volume, dough specific volume, and crust thickness. The variation of mixing time had a significant effect on the increase of dough volume and dough specific volume. The combination of water volume and mixing time had a significant effect on dough height, bread volume, bread specific volume, baking expansion, and weight loss.