Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread
2018
Yuliana, N. | Nurdjanah, S. | Dewi, Y. R.
Sweet potatoes were peeled, washed, sliced and fermented for 7 days by spontaneous, pickled brine and Lactobacillus plantarum FNCC 0123, dried and milled into flours. These fermented flours and the composite flours consisting of 60% wheat flour and 40% fermented sweet potato flour were analyzed for the physicochemical and pasting properties. Non-fermented sweet potato flour and its composite with wheat flour were also prepared as controls. The composite flours were used as raw material for white bread making and were tested for sensory properties and bread loaf specific volume. The results showed that the physicochemical and pasting properties of sweet potatoes flours were affected by fermentation. In general the fermented sweet potato flours (both composite and non-composite) had a lower pH, and solubility, but had higher amylose content, swelling power, water absorption capacity, and whiteness than those of controls. Fermentation increased peak viscosity, break down, and set back value, but deacreased the temperature of maximum viscosity of all sweet potatoes flours. The sensory analysis indicated that the bread from wheat-pickle brine composite flour was the best treatment with the characteristics of brightest crust color, softest crumb, more uniform pores, and highest bread loaf specific volume.
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