Characteristics of pan bread prepared using wheat flour partially substituted with heat-moisture treated canna tuber (Canna edulis Ker Gawl.) flour

Food Technology Department, Faculty of Science and Technology, Universitas Pelita Harapan, Tangerang 15811, Banten, Indonesia

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Abstract

Indonesia pan-bread consumption tends to increase every year. To meet demand for wheat-derived flour; however, Indonesia must import from wheat-producing countries. Canna tuber (Canna edulis) known locally as umbi ganyong is a local tuber having potential to substitute imported wheat. Research goals were to find out effect of adjusted-water content (AWC), temperature, and time of heat-moisture treatment (HMT) on canna-flour physical characteristics, select best treatment(s); and determine effect of wheat flour to HMT-modified canna flour ratios on pan-bread physicochemical and sensory characteristics. Canna flour was HMT-modified with AWC 25, 27, 30%; 70, 75, 80°C; 6, 8, 10 hours. Treatments (AWC, temperature, time) showed significant interactions in affecting HMT-modified canna-flour swelling power and solubility. The treatment (27% AWC, 70°C, 8 hours) was selected because of exhibiting the highest swelling power (10.60±0.42g/g). Flour (27%; 70°C; 8 hours HMT modification) showed increases in several chemical components but caused decreases in others. Pan bread was prepared with wheat flour: selected modified canna-flour ratios (100:0, 95:5, 90:10, 85:15, 80:20, 75:25, 70:30). Pan bread (90:10 ratio) displayed superior volume (907.50±28.28cc) and hardness (119.08±0.42g), and similar overall hedonic value (5.40±0.05) compared to 100:0 ratio. Thus, pan bread with 10% substitution may be potential for commercial pan-bread production.