Effect of Dough Method on Physical and Sensoric Characteristic of Gluten-free Bread Imro^ah Ikarini (a*), Aji Sutrisno (b),Sudarminto Setyo Yuwono (b)
a) National Research and Innovation Agency, B.J. Habibie Building 15th-24th floor, Jakarta Pusat 10340
* imroahikarini[at]gmail.com
b) Departement of Agriculture Product Technology Faculty of Agriculture Technology - Universitas Brawijaya, St. Veteran, Malang, 65145, Indonesia
Abstract
The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the dough to improve gluten-free bread quality. This study aims at analyzing the effect of Straight dough and No time dough method, also proofing time of 45 and 60 minutes on the bread specific volume, firmness, crumb and crust color and panelist response. This study used Completely Randomized Design with two factors. Result of the study shows that dough method and proofing time gave significant effect on the bread specific specific volume, firmness and sensory acceptance, but gave no significant effect on crust color and crumb. From the overall sensory analysis, it is found that the bread made using Straight dough method with 45 minutes proofing was the most prefered among the panelists.
Keywords: white bread- gluten-free- dough method- proofing
