The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method

Abstract

Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use through the production of Modified Cassava Flour (mocaf). Mocaf possesses similar characteristics to wheat flour, including color, fiber content, and strong water-binding capacity. The experimental method was employed to determine the optimal formula using mocaf at 10%, 20%, and 30% substitution levels. Organoleptic tests were conducted with expert panelists to evaluate various aspects. The results showed that the formula with 10% mocaf exhibited superiority in many aspects such as crust color, porosity, aroma and chewiness. Similarly, the formula containing 20% mocaf excelled in terms of crust texture and bread crunchiness. Regarding volume expansion during the baking process, overall taste perception, and crumb texture attributes; both 10% and 20% substitution levels yielded comparable results. Furthermore, both percentages (10% and 30%) demonstrated similar scores for internal crumb color aspect evaluation. In conclusion, enabling soft roll bread prepared using Taiwanese bread method with a substitution level of 10% mocaf attained the highest rating across almost all evaluated aspects, making it the best formulation for producing soft roll bread using Taiwanese bread method.