Improve the texture of white bread from cassava flour (gluten free)

.The production of white bread made from cassava has a hard texture, is easily crushed and not elastic, so that new innovations are needed to have soft elastic texture. The research objective was improve the texture bakery products (white bread) flour. Data analysis used ANOVA variance at 5% level further testing using LSD (Least Significant Difference) method. design carried out RAL, three times with variable treatment 3 types flour (Dioscorea esculenta, pachyrhizus erosus Dahlia sp.), fermentation time (0, 24, 48, 72 hours). variables observed included physical, chemical functional properties. conducted in stages (production flour, Dioscorea Pachyrhizus sp, characterization, making cassava). Based on its characteristics, addition improver (B1) 3% can resulting (119.18 ± 1.09 g / 10 mm), expand power (126.67) . 0.24%). effectiveness test, B1 highest value 1