Partial substitution of wheat flour with white jack bean (Canavalia ensiformis L.) flour modified by heat moisture treatment affecting physicochemical and organoleptic properties of straight-dough pan bread

Nathania, Jocelyne (2023) Partial substitution of wheat flour with white jack bean (Canavalia ensiformis L.) flour modified by heat moisture treatment affecting physicochemical and organoleptic properties of straight-dough pan bread. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The growth of bakery industry in Indonesia is increasing from year to year. Bread in its many forms including pan bread is one of the most staple foods consumed. Pan bread which is also called loaf or sliced bread is a type of bakery product where dough is baked in a loaf pan to give its appearance characteristics. Pan bread is widely consumed due to its availability and relative low price. However, wheat flour used as the main ingredient in bread making is still imported. Jack Bean (Canavalia ensiformis L.) which is a type of legumes that are grown locally can be furtherly processed into flour and utilized to partially substitute wheat flour. The objectives of this research were to study the effect of temperature, time, and adjusted moisture content of Heat Moisture Treatment (HMT) on characteristics of treated jack bean flour as in swelling power, solubility, and lightness to find the best treatment and determine the effect of wheat flour ratio to the selected HMT modified jack bean flour towards the organoleptic and physicochemical properties of pan bread prepared using straight dough method. The modifications of jack bean flour were done at 75, 80, 85, and 90ºC for 3, 6, and 9 h with a moisture content of 27 and 30%. The ratio of wheat flour to selected modified jack bean flour used in the making of pan bread were 100:0, 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30. HMT modifications on jack bean flour resulted in an increase on swelling power and solubility. Modification at 80ºC for 9 h with 30% moisture content was chosen to be the best treatment due to the highest swelling power value it gave at 8.88±0.72 g/g. After the modification of jack bean flour with HMT with the selected best treatment, an increase was shown in moisture content, protein content, fat content, ash content, and amylose content while carbohydrate content, starch content, and amylopectin content decreased. Pan bread made with 95:5 ratio showed similar results to pan bread made with 100:0 (control) in terms of volume, hardness, and overall acceptance scores with a value of 806.67±10.10 cc, 551.2±27.53 g, and 5.42±0.08 respectively. Hence, 95:5 ratio was chosen as the best formulation.

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