The effect of the ratio of wheat flour with fermentation orange sweet potato flour and addition of baking powder on the quality of dried choux pastry

The research aims were to find out the nutritional value of wheat flour and fermented orange sweet potato addition baking powder identify best formulation dried choux pastry making. was using completely randomized design with two factors. i.e., ratio (T): T1 = 50:50, T2 60:40, T3 70:30, T4 80:30. second factors is (B): B1 1%, B2 2%, B3 3%. had a highly significant effect on moisture content, cake volume specific, colour hedonic values, texture score values. interaction specific. best-dried composition treatment T4B3 which 80:20 3% addition.