MATEC Web Conf.
Volume 156, 2018The 24th Regional Symposium on Chemical Engineering (RSCE 2017)
|Number of page(s)||5|
|Section||Biochemical and Biomedical Engineering|
|Published online||14 March 2018|
The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava
Vocational Program Study of Chemical Engineering Diponegoro University, Jl.Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275
2 Departement of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia, Jl.Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275
* Corresponding author: email@example.com
Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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