Karakteristik Adonan dan Roti Tawar dengan Penambahan Enzim dan Asam Askorbat pada Tepung Terigu

Agus Sutriyono (Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor)
Feri Kusnandar (Departemen lImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, lnstitut Pertanian Bogor)
Tjahja Muhandri (Departemen lImu dan Teknologi Pangan, Fakultas Teknologi Pertanian, lnstitut Pertanian Bogor dan South East Asia Food Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian pada Masyarakat, Institut Pertanian Bogor)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Vol. 3 No. 2 (2016): Jurnal Mutu Pangan

Wheat flour containing a 33-39% wet gluten is commonly applied in pan bread processing, however, it is expensive. The use of wheat flour containing a lower wet gluten yields a lower quality bread. This objective of this research was to produce acceptable quality pan bread using enzyme-treated wheat flour containing medium wet gluten content (31.8%). Wheat flour was treated by adding enzymes and ascorbic acid. The combination of enzymes (30 ppm α-amylase, 26 ppm α-glucosidase, 16 ppm xylanase), and 40 ppm ascorbic acid yielded dough resistancy and extensibility as well as the bread qua-lity that miccked those made of high wet gluten wheat flour (35.0%).