Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-11-30 DOI:10.22146/agritech.76976
U. Ulyarti, Mursyid Mursyid, Lavlinesia Lavlinesia, Iqbal Ridho Juliandri, N. Nazarudin
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引用次数: 0

Abstract

Fermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%.
用发酵紫薯粉替代面包的特性
众所周知,发酵紫薯粉具有较高的膨胀力,能够提高其在面包生产中替代小麦粉的能力。因此,本研究旨在确定发酵紫薯粉(FF)在 0%、10%、15%、20%、25% 和 30% 的浓度下替代小麦粉对面包物理、化学和感官特性的影响。结果表明,发酵紫薯粉的浓度对面包的水分含量、比面包体积、保值香气和口感没有显著影响,但对面包的孔隙率、花青素含量、抗氧化活性、保值色泽、质地和总体接受度有显著影响。此外,替代率为 25% 的处理效果最佳,其生产的面包含水量为 29.30%,孔隙率为 27.18%,比面包体积为 3.06 cm 3 /g ,花青素含量为 5.30 mg/g。抗氧化活性为 61.03%,色泽为 3.88,口感为 4.00,味道为 3.92,总体接受度为 4.00(赞)。发酵紫薯粉的最大替代率为 25%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
agriTECH
agriTECH AGRONOMY-
自引率
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发文量
30
审稿时长
24 weeks
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