| Popis: |
Physicochemical and pasting properties of the gluten-free composite flours were investigated. The composite flours made from corn starch, sweet potato flour, potato flour, modified cassava flour (mocaf) and xanthan gum, as a raw material for making gluten-free bread. It was composed in three basic ratio of starch and flour i.e. 40:60, 50:50 and 60:40. Nine formulations of composite flours were by homogenously mixing corn starch, sweet potato flour, mocaf and potato flour in the ratios of 40:10:25:25, 40:10:30:20, 40:10:35:15, 50:10:30:25, 50:10:20:20, 50:10:25:15, 60:10:5:25, 60:10:10:20, 60:10:15:1, respectively. The results showed that the composition of the flours had significant effect on physicochemical and pasting properties of the composite flours, except for the setback viscosity parameter. The ratio of 50% starch and 50% flour with the proportion of 50% corn starch, 10% sweet potato flour, 20% potato flour and 20% mocaf indicated as the best formulation of gluten-free composite flour. It had 10.28±0.41% of moisture; 1.10±0.01% of ash; 3.33±0.37% of protein; 71.88±0.01% of whiteness level; 72.85±0.10 °C of pasting temperature; 1882.00±4.00 cP of peak viscosity; 1860.00±4.00 cP of final viscosity; 282.00±6.50 cP of breakdown viscosity and 268.50±1.50 cP of setback viscosity. The best gluten-free composite flour produces bread with 2.25±0.01 cm3/g of spesific volume and 1178.73±5.67 gf of hardness. |
