Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Abstract

Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.

Effect of heat-moisture treatment on the physicochemical properties of native canistel starch

“…The peak time is the time when the Rapid Visco Analyzer (RVA) reads the maximum value of viscosity/peak gelatinization during the heating process (Kusnandar, 2011). The native canistel starch has a peak time of 3.5 minutes which is close to the peak time of sweetsop starch of 4.3 minutes and soursop starch of 4.69 minutes (Nwokocha & Williams, 2009) and breadfruit starch for 3.7 minutes (Marta et al, 2019).…”

Karakteristik fisikokimia petis bubuk dari rebusan udang dengan jenis bahan pengisi yang berbeda

“…Tepung terigu hasil dari proses produksi memiliki daya serap yang tinggi. Nilai daya serap tersebut di atas 60% (Kusnandar et al, 2022). Tepung terigu memiliki keunggulan dibandingkan komoditas lainnya yaitu pada tingginya kandungan proteinnya dan sifat pembentukan gluten.…”

Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies

“…The results obtained showed that steamed brownies using 100 grams of wheat flour had the highest value of 3.81 (likes) with a soft texture, while steamed brownies using 50 grams of wheat flour and 50 grams of cassava flour had the lowest value of 3.65 (likes) with a rather dense texture. This is because wheat flour has a higher gluten content than cassava flour, where the gluten has the property of trapping air and forming a good texture in brownies so that the brownies become softer [20]. Therefore, panelists tend to prefer brownies with a composition of using more wheat flour.…”