Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Wheat flour is the main ingredient in bread processing. manufacturers produce quality wheat suitable for term of its chemical composition and rheological properties. This study compared four types flours (premium high protein, economic medium protein) produced by PT XYZ (namely GC, GE, KR BS) with other (TTK1 to TTK8) making sweet bread. Chemical (moisture, ash, protein gluten), Farinograph profile sensory resulting were compared. The GC had a moisture lower content than same class (TTK1, TTK2). affected characteristics, i.e low development time stability, as well mixing tolerance index (MTI). higher ash (TTK5, TTK6), while BS TTK7 TTK8. negative correlations on taste, aroma, crumb, taste. gluten hence contributed volume, crumb softness