Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

Abstract

Bread including pan bread as staple food is one of the most consumed foodstuffs worldwide. To reduce, however, wheat flour utilization from imported wheat, pan bread was partially substituted with modified sweet-potato flour. The objectives of this research were to determine effect of heat moisture treatment (HMT) temperature and time on sweet-potato flour swelling power, solubility, and lightness then to select the best treatment, and effect of wheat flour to modified sweet-potato flour ratios on pan-bread physicochemical and organoleptic characteristics. Sweet-potato flour was modified using HMT (77, 85, 93oC; 3, 6, 9h). In formulations, wheat flour to modified sweet-potato flour ratios were 100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30. Flour treated at 77oC, 3h exhibited the highest swelling power (13.77±0.02g/g) then used for bread making, where pan breads (95:5, 90:10 and 85:15 ratios) were selected due to similarity to control’s physical and organoleptic properties. Pan bread (95:5 ratio) was selected due to similar protein content to pan-bread control; pan breads (95:5 and 90:10 ratios) selected due to their higher volume than control’s with comparable moisture, fat, protein, ash, and carbohydrate contents. Taken together, partial substitution of wheat flour with HMT-treated sweet-potato flour improved volume and other characteristics of pan bread.

Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method

“…(3) [17] with modification in Pokatong and Julista [18] Solubility Approximately 0.1 g flour was mixed with 10 mL distilled water and heated in a water bath for 30 min at 60°Cnd stirred constantly. The flour was then spun (10 min at 1600 rpm).…”

“…The yield of porang flour obtained from the porang tubers was 9.22±0.36% which is more than the yield as reported before [24] with the value of 8.67%. The yield difference might be because of extrinsic and intrinsic factors such as processing steps, place of growth, climate, post-harvest handling, storage conditions, degree of maturity, and cultivars [18].…”