Open Access
Issue
BIO Web Conf.
Volume 210, 2026
The 8th International Conference on Food and Agriculture (ICoFA 2025)
Article Number 02027
Number of page(s) 10
Section Agricultural Production and Agricultural Technology
DOI https://doi.org/10.1051/bioconf/202621002027
Published online 15 January 2026
  • Badan Pusat Statistik, Statistik Indonesia 2024. Badan Pusat Statistik, 2024. [Online]. Available: https://www.bps.go.id [Google Scholar]
  • D. Sarwanto and S. E. Tuswati, “PRODUKTIVITAS TANAMAN UBI JALAR LOKAL (Ipomoea batatas) DENGAN PEMUPUKAN SERASAH KOMPOS KAMBING DI LAHAN BEKAS PENAMBANGAN BATU KAPUR,” Agritech, vol. XXII, no. 1, 2020. [Google Scholar]
  • B. Dereje, A. Girma, D. Mamo, and T. Chalchisa, “Functional properties of sweet potato flour and its role in product development: a review,” Int. J. Food Prop., vol. 23, no. 1, pp. 1639–1662, 2020. [Google Scholar]
  • P. Chintha, “Functional Bioactive Compounds From Sweet Potatoes for Human Health Benefits.” North Dakota State University, 2020. [Google Scholar]
  • P. O. Onyiba, T. N. Mbah, A. I. Ikoro, T. Okoh, U. Achebe, and J. K. Ajisola, “Suitability assessment of orange-fleshed sweet potato for sustainable nutrition security,” Centennial, vol. 568, 2023. [Google Scholar]
  • H. Cao et al., “Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread,” J. Cereal Sci., vol. 110, p. 103649, 2023. [Google Scholar]
  • N. Gasparre and C. M. Rosell, “Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods,” Cereal Chem., vol. 100, no. 2, pp. 243–255, 2023. [Google Scholar]
  • M. Djordjević, M. Djordjević, M. Starowicz, and U. Krupa-Kozak, “Plant-based antioxidants in gluten-free bread production: Sources, technological and sensory aspects, enhancing strategies and constraints,” Antioxidants, vol. 13, no. 2, p. 142, 2024. [Google Scholar]
  • C. Vindras-Fouillet, O. Ranke, J.-P. Anglade, B. Taupier-Letage, V. Chable, and I. Goldringer, “Sensory analyses and nutritional qualities of hand-made breads with organic grown wheat bread populations,” Food Nutr. Sci., vol. 5, pp. 1860–1874, 2014. [Google Scholar]
  • C. Vindras-Fouillet et al., “Sensory analyses and nutritional qualities of wheat population varieties developed by participatory breeding,” Agronomy, vol. 11, no. 11, p. 2117, 2021. [Google Scholar]
  • H. Roumia, Z. Kókai, B. Mihály-Langó, É. C. Csobod, and C. Benedek, “Ancient wheats—a nutritional and sensory analysis review,” Foods, vol. 12, no. 12, p. 2411, 2023. [Google Scholar]
  • Z. E. Martins, O. Pinho, and I. Ferreira, “Fortification of wheat bread with agroindustry by‐products: statistical methods for sensory preference evaluation and correlation with color and crumb structure,” J. Food Sci., vol. 82, no. 9, pp. 2183–2191, 2017. [Google Scholar]
  • M. M. Balarabe, S. S. D. Mohammed, and A. A. Orukotan, “Physico-chemical analysis and sensory evaluation of bread produced using different indigenous yeast isolates,” Sci. World J., vol. 12, no. 1, pp. 33–37, 2017. [Google Scholar]
  • M. Tóth, T. Kaszab, and A. Meretei, “Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples,” Eur. Food Res. Technol., vol. 248, no. 6, pp. 1447–1455, 2022. [Google Scholar]
  • F. L. Gewers et al., “Principal component analysis: A natural approach to data exploration,” ACM Comput. Surv., vol. 54, no. 4, pp. 1–34, 2021. [Google Scholar]
  • G. Nakov, V. Jankuloska, and M. Georgieva-Nikolova, “Influence of food by- products addition on the spectral characteristics of bakery products,” ИНОВАЦИИ И ПРЕДПРИЕМАЧЕСТВО, p. 138, 2019. [Google Scholar]
  • Y. Ren, B. R. Linter, R. Linforth, and T. J. Foster, “A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis,” Food Funct., vol. 11, no. 6, pp. 5333–5345, 2020. [Google Scholar]
  • R. O. Luiz and F. M. Vanin, “Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics,” Food Sci. Technol., vol. 42, p. e64420, 2021. [Google Scholar]
  • D. C. LeBlanc and S. Weaver, “Tukey’s honestly significant difference test,” Stat. Concepts Appl. Sci. Sudbury, MA Jones Bartlett, pp. 261–262, 2004. [Google Scholar]
  • R. J. Mongi, M. Simbano, C. Ruhembe, and N. Majaliwa, “Development and assessment of frying characteristics, chemical composition, descriptive sensory properties and preference mapping of wheat-orange fleshed sweet potato composite Swahili buns (Maandazi),” Tanzania J. Agric. Sci., vol. 14, no. 2, 2015. [Google Scholar]
  • W. Blankson1 and F. B. Fraikue, “Sensory Assessment of Fruit and Vegetable in the Production of Breads Used as a Replacement for Wheat Bran”. [Google Scholar]
  • M. Pojić et al., “Overall and local bread expansion, mechanical properties, and molecular structure during bread baking: Effect of emulsifying starches,” Food Bioprocess Technol., vol. 9, no. 8, pp. 1287–1305, 2016. [Google Scholar]
  • Y. Dong and S. Karboune, “A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes,” Compr. Rev. Food Sci. Food Saf., vol. 20, no. 2, pp. 1937–1981, 2021. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.