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

M. N.G. Amin, M. N. Hasan, Zakariya, S. A. Pralebda, H. Pramono, E. Saputra, S. Subekti, M. A. Alamsjah

Research output: Contribution to journalConference articlepeer-review

4 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number012109
JournalIOP Conference Series: Earth and Environmental Science
Volume236
Issue number1
DOIs
Publication statusPublished - 1 Mar 2019
Event1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia
Duration: 6 Oct 2018 → …

Fingerprint

Dive into the research topics of 'Texture profile of the bread produced from composite flour Bruguiera gymnorrhiza flour (BGF) and wheat flour'. Together they form a unique fingerprint.

Cite this