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

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 rese...

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Bibliographic Details
Published inIOP conference series. Materials Science and Engineering Vol. 333; no. 1; pp. 12072 - 12076
Main Authors Srirejeki, S, Manuhara, G J, Amanto, B S, Atmaka, W, Laksono, P W
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.03.2018
Subjects
Baking
Bread
Cassava
Design of experiments
Dough
Factorial design
Flour
Physical properties
Specific volume
Weight loss
Wheat
Whey
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Summary: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.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/333/1/012072