Heat-Moisture Treatment to Sweet Potato (Ipomoea batatas L.) Flour Increased Volume Expansion and Other Characteristics of Pan Bread Prepared with Wheat flour Partially Substituted

Abstract

Bread including pan bread as staple food is one of the most consumed foodstuffs worldwide. To reduce, however, wheat flour utilization from imported wheat, pan bread was partially substituted with modified sweet-potato flour. The objectives of this research were to determine effect of heat moisture treatment (HMT) temperature and time on sweet-potato flour swelling power, solubility, and lightness then to select the best treatment, and effect of wheat flour to modified sweet-potato flour ratios on pan-bread physicochemical and organoleptic characteristics. Sweet-potato flour was modified using HMT (77, 85, 93oC; 3, 6, 9h). In formulations, wheat flour to modified sweet-potato flour ratios were 100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30. Flour treated at 77oC, 3h exhibited the highest swelling power (13.77±0.02g/g) then used for bread making, where pan breads (95:5, 90:10 and 85:15 ratios) were selected due to similarity to control’s physical and organoleptic properties. Pan bread (95:5 ratio) was selected due to similar protein content to pan-bread control; pan breads (95:5 and 90:10 ratios) selected due to their higher volume than control’s with comparable moisture, fat, protein, ash, and carbohydrate contents. Taken together, partial substitution of wheat flour with HMT-treated sweet-potato flour improved volume and other characteristics of pan bread.