Effect of purple sweet potato flour substitution and hemicellulose concentration on physical properties of bread

Abstract

Abstract The substitution of purple fleshed sweet potato flour (PSPF) on wheat flour (WF) and the addition of hemicellulose enzyme concentration have been studied for their effect on the physical properties of bread. A factorial completely randomized design was used to perform the research. The first factor was PSPF and WF ratio consists of 0:100; 25:75; 50:50; and 100:0. The second factor was hemicellulase concentration consists of 0%; 0.025%; and 0.05%. The interaction between a ratio of PSPF and WF and hemicellulase concentration produced breads with significantly different (p<0.05) on colour index (L*, a*, b*, °Hue), specific volume, and organoleptic value of texture. The substitution of 25% PSPF on WF and adding 0.05% hemicellulase enzyme produce bread with the best quality.