| dc.description.abstract | The study aims to investigate the effects of a mixture of lactic acid bacteria and yeast as
starters on physical properties, shelf life and quality of bread produced using a combination
of cassava and wheat flour. The purposes of using these components are relatively new in
commercial bread making. In this study, Lactobacillus plantarum was used along with
Saccharomyces cerevisae for the production of essential compounds. The mixing cassava
and wheat flour blending at different ratio; 10:90 (w/w), 20:80 (w/w) and 30:70 (w/w) was
used with or without substitution LAB for baking whereas the bread from baker’s flour
was used as the control. The load weight, volume and specific volume, crust color, moisture
content, texture, pH and sensory quality of bread were determined. Produced bread with
10% cassava starch substitution with or without Lactobacillus plantarum were not
significantly different compared to the control. In conclusion, combined Lactobacillus
species can be used as starter culture to increase the shelf life and improve physical
properties of cassava-wheat bread. Depending on the results of this study, cassava starch
can be used to replace partly for wheat flour in bread production to reduce costs and make
bread more affordable. | en_US |
