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Substitution of wheat flour with modified locally produced flour in bread production

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The objective of this research is to modify locally-produced flour, in order to increasernits suitability for bread production, and to suppress the use of imported wheat inrnIndonesia. Rice flour - the biggest commodity produced in Indonesia- offers arnpotential in formulation of baked products. However, the lack of gluten makes ricernflour less suitable for bread production. Supplementation of other materials to modifyrnrice flour is a necessity. The modification process involved the incorporation ofrnmungbean through wet granulation, and the addition of carboxymethylcellulosern(CMC) through direct mixing. The formula for modified-rice flour used 28.6%rnmungbean - rice flour?s basis and 3% of CMC ? dried granules? weight. Thernincorporation of mungbean and CMC improved the protein and crude fiber content ofrnthe modified-rice flour (MRF). The MRF was mixed with 0% to 50% wheat flourrn(WF) according to proportion of the total flour?s weight used before the breadmakingrnprocess. The hedonic scale test showed that bread made out of MRF with the additionrnof 30% to 50% WF did not have significant differences (p-value > 0.05) in all of thernattributes tested compared to bread made out of 100% WF. While the MRF breadrnwith addition of 0% to 20% showed significant differences (p-value < 0.05) in all ofrnthe attributes tested compared to the bread with addition of 30% WF. MRF couldrnsubstitute up to 70% of WF in bread production, while 100% MRF bread regarded asrna new product with the total average score of 6.09 out of 9.rnrnNotes: Full text is not available due to the patent right

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B00685

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Series Title

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Call Number

685

Publisher

: Swiss German University., 2010

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Language

English

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NONE

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Subject(s)

FT

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