MODIFICATION OF GLUTEN-FREE BREAD STRUCTURE WITH HYDROCOLLOIDS
Bread is a food source of carbohydrates made from wheat flour that contains gluten, a protein that can hold the structure of the bread dough to keep expanding. On the other hand, wheat flour is made from wheat which cannot be grown domestically so gluten-free breads need to be produced to help re...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/46258 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Bread is a food source of carbohydrates made from wheat flour that contains gluten, a protein
that can hold the structure of the bread dough to keep expanding. On the other hand, wheat
flour is made from wheat which cannot be grown domestically so gluten-free breads need to be
produced to help reduce the high number of imported flour. The problem is that the
characteristics of gluten-free bread products are not as good as bread made from wheat flour.
The characteristics of gluten-free bread can be improved by the addition of additives namely
hydrocolloids which have water- binding ability. This study aims to determine the combination
of flour that provides the best characteristics, determine the effect of adding hydrocolloids to
the characteristics of gluten-free bread and determine the level of acceptance of gluten-free
bread. The characteristics of gluten-free bread are evaluated by assessing several parameters
namely specific volume, bake loss, texture, and color. Flours that will be used in this research is
arrowroot flour, rice flour, and FERCAF. The experimental design used is a simple centroid
mixture design type. The hydrocolloid used is xanthan gum with a concentration of 2%. The
results showed that the best flour composition was the composition of arrowroot flour 100%,
flour G50%: F50%, and flour G66%: B17%: F17%. The effect of the addition of hydrocolloid
on gluten-free bread was tested with two-sample t-tests with ?? = 0.05 and the results showed
that the hydrocolloid contributed positively to the characteristics of gluten-free bread. The best
breads are then tested for acceptance through a hedonic test for taste, texture, appearance and
overall quality. The result of hedonic test shows that non-gluten free bread has a range of
interpretations at a value of 4 which means rather dislike
|
|---|