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Roasted winged bean flour as wheat flour substituent of baked product

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The objective of this research is to investigate compatibility of roasted wingedrnbean flour as substituent of wheat flour in baked goods. Winged bean is a potentialrnplant which can grow efficiently in Indonesia due to warm climate. However wingedrnbean has some component which will lower the acceptable level, therefore additionalrntreatment needed to increase the suitability of baked goods production. For acceptancernanalysis, foam cake was chosen because it was found that roasted winged bean flourrntends to bind water rather than fat. The concentrations of roasted winged bean flourrnused were ranged from 0% to 35% of total flour in cake mixture. The hedonic scalerntest showed that foam cake with 15% roasted winged bean flour additional wasrnpreferred by panelists in term of flavor, texture, and color. Higher additional ofrnroasted winged bean flour tends to lower the acceptable level. On the other handrnhigher additional addition of roasted winged bean flour will lead to increase thernvolume of the cake. Through ranking test result A2B1 (Roasting condition at 135oCrnfor 42.5 minutes, concentration 15%) and A3B1 (Roasting condition at 135oC for 42.5rnminutes, concentration 15%) is the most preferred by panelist and there is nornsignificant difference to each other.

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Availability

B01030

(wh)

Available

Detail Information

Series Title

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Call Number

1030

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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