Physical, chemical and sensory characteristics of bread with different concentrations of acetylated arenga starches

The present work was conducted to determine the effect of acetylated arenga starches (AAS) substitution on the physical, chemical and sensory characteristics of bread. Arenga starch was modified with acetic anhydride to produce AAS. The wheat flour was substituted with AAS at 0, 10, 20, 30, 40, 50 and 60%. The physical properties of bread samples, the chemical composition of wheat flour, AAS and bread samples, and the sensory' attributes of breads were investigated using standard procedures. The physical properties of bread samples showed that oil holding capacity, oil absorption and oven spring increased, but solubility decreased with the increasing of AAS. Increasing the substitution from 10% to 60% AAS significantly increased the fat, crude fibre, ash and carbohydrate of the substituted bread samples, while there was a significant decreased in protein value. The sensory analysis showed significant differences in texture and overall acceptability of sensory attributes. It was concluded that a substitution of up to 50% AAS into wheat flour yielded bread with general quality acceptability. Therefore, the AAS has a potential to be used as a substitute for wheat flour. (C) All Rights Reserved