Article Sidebar

Submitted
Sep 12, 2017
Accepted
Sep 12, 2017
Published
Dec 1, 2008
Download
PDF
Statistic
Read Counter : 754 Download : 12

Downloads

Download data is not yet available.

Main Article Content

Abstract

Rheological characteristics of wheat-sorghum flour doughs has been investigated. The rheological properties of wheat dough were observed in the Laboratory of Quality control, PT Berdikari Sari Utama Flour Mills, Makassar. Organolepttic Test on bread made of the dough was conducted in the Laboratory of Food Processing and Chemistry, Research Institute of Cereals, Maros. Sorghum flour replaced wheat flour in the dough at substitution levels of 0, 10, 20, 30, 40 and 50%, respectively. Dough rheology was studied by extensigraph method. An interesting thing on the substitution level can be pointed out from the extensigram characteristics of the composite flour dough. Based on the R’5/E and Rm values, dough with similar baking characteristics to wheat flour dough was still obtained from composite flour until 20% substitution. The organoleptic test on the bread in terms of colour, taste, flavour and texture showed that substitution level at 20% level produced bread closely similar to wheat bread.Key words: Rheology, dough, flour composite, organoleptic, sensoric perception.

Article Details

How to Cite
Zakir, M. (2008). Hubungan Sifat Reologis Adonan Terhadap Karakteristik Sensorik Produk Makanan Tepung Komposit Terigu-Sorgum. Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta), 1(1), 33-42. https://doi.org/10.20956/ica.v1i1.2445
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. American Association of Cereal Chemistry (AACC), Approved Method of the American Association of Cereal Chemist, American Association of Cereal Chemists, Inc. ST. Paul, Minnesota, (1969).
  2. Bloksma, A.H., Rheology and Chemistry of Dough. Dalam Wheat; Chemistry and Technology, Ed. Pomeranz, Y. American Association of Cereal Chemists, Inc. ST. Paul, Minnesota, (1971) 523-569.
  3. Desphande, S.D., Dough Mixing and Testing Operations. Dalam Encyclopaedia of Food Science, Food Technology and Nutrition, Eds. Macrae, R. Robinson, R.K. and Sadler, M.J. Volume 1, Academic Press, USA (1993) 461-466.
  4. Hoseney, R.C., Physical Chemistry of Bread Dough, Dalam Physical Chemistry of Foods, Eds. Schwartberg, H.G. and Hartel, R.W., Marcel Dekker, Inc. New York (1992) 443-56.
  5. Kent, N.L., Flour and Bread, Dalam Quality Control in the Food Industry, Ed. Herschdoerfer, S.M., Volume 3, Academic Press, London (1986) 1-44.
  6. Konstance, R.P. and Holsinger, V.H., Development of Rheological Test Methods for Cheese, Food Tech., (1992) 105-6.
  7. Larmond, E., Laboratory Methods of Sensory Evaluation of Food, Research Branch Canada, Dept. of Agriculture Publication, (1982) 121.
  8. Lasztity, R. The Chemistry of Cereal Proteins, CRC Press, Inc.Boca Raton, Florida, (1986) 13-88,177-83.
  10. Matz, S.A., Bakery Technology and Engineering, The AVI Publishing Co. Inc., Westport, Connectitut,(1972) 13-17.
  11. Mohsenin, N.N., Rheology, Dalam Encyclopaedia of Food Science, Eds. Peterson, M.S. and Johnson, A.H., The AVI Publishing Co. Inc., Westport, Connectitut, (1978) 663-9.
  12. Pomeranz, Y., Composition and Functionality of Wheat-Flour Components, Dalam Wheat; Chemistry and Technology, Ed. Pomeranz, Y., American Association of Cereal Chemists, Inc. ST. Paul, Minnesota, (1971) 585-651.
  13. Rasper, V.F., Texture of Dough, Pasta and Baked Products, Dalam Rheology and Texture in Food Quality, Eds. de Man, J.M., Voisey, P.W., Rasper, V.P. and Stanley, D.W., The AVI Publishing Co. Inc., Westport, Connectitut, (1976) 308-33.
  14. Rasper, V.F., Quality Evaluation of Cereals and Cereal Products, Dalam Handbook of Cereal Science and Technology, Eds. Lorenz, K.J. and Kulp, K., Marcel Dekker, Inc., New York, (1991) 604-620.
  15. Self, K.P., Wilkins, T.J., Morley, M.J. and Bailey, C., Rheological and Heat Transfer Characteristics of Starch-Water Suspensions During Cooking, J. Food Eng., 11 (1990) 291-316.
  16. Shoemaker, C.F., Nantz, J., Bonnans, S. and Noble, A.C. Rheological Characterization of Dairy Products, Food Tech., (1992) 98-104.
  17. Weegels, P., Chemistry of Baking, Dalam Encyclopaedia of Food Science, Food Technology and Nutrition, Eds. Macrae, R. Robinson, R.K. and Sadler, M.J. Volume 1, Academic Press, USA (1993) 475-6.
  18. Winarno, F.G., Kimia Pangan dan Gizi, PT. Gramedia, Jakarta (1984) 221-3.