Texture profile of the bread produced from composite flour Bruguiera gymnorrhiza flour (BGF) and wheat flour

This research aims to know the texture profile of the bread produced from composite flour consisting of Bruguiera gymnorrhiza flour (BGF) and wheat flour. Two loaves of bread were prepared using 90% wheat flour and 10% substituted BGF. The dough had the following composition (Table 1). The fermentation of the dough took 15 minutes in a fermenter, and it was then kneaded twice, where each kneading was done until the dough did not stick to the side of the container. The dough was then put into the oven at 170-180°C for 45 min. A Hedonic test was carried out by 30 non-trained panelists. The texture profile was determined using a Strength measurement method and a Texture Analyzer (Imada, Japan).Bread containing 10% (w/w) BGF in this study had a higher customer preference than the control (white bread). Therefore, this substituted bread was more consumed by the people. In this study, substituted white bread had a higher textural profile value compared to white bread, although not significantly. This difference is due to the differences in the physicochemical properties of each flour used.