PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI
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Accepted
17 January 2022
Published
7 February 2022
Keywords:
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cryoprotectant, frozen dough, maltodextrin, sweet bread
Abstract
The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².
References
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Mandala I, Karabela D, Kostaropoulos A. 2007. Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling. Food Hydrocolloid 21: 1397-1406. DOI: 10.1016/j.foodhyd.2006.11.007.
Momose Y, Matsumoto R, Maruyama A, Yamaoka M. 2010. Comparative analysis of transcriptio-nal responses to the cryoprotectants, dimethyl sulfoxide and trehalose, which confer to-leranceto freeze-thaw stress in Saccharomyces cerevisiae. Cryobiology 60: 245-261. DOI: 10. 1016/j.cryobiol.2010.01.001.
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Noroul AZ, Ma’aruf AG, Sahilah AM, Mohd Khan A, Wan Aida WM. 2013. A new source of Saccha-romyces cerevisiae as a leavening agent in bread making. Int Food Res J 20: 967-973.
Paulik S, Jekle M. 2019. Novel approach to inves-tigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets. Food Chem 288: 333-340. DOI: 10.1016/j.foodchem.2019.03.014.
Phimolsiripol Y, Mukprasirt A, Schoenlechner R. 2012. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56: 389-395. DOI: 10.1016/j.jcs.2012.06.001.
Pusuma DA, Praptiningsih Y, Choiron M. 2018. Karakteristik roti tawar kaya serat yang disub-stitusi menggunakan tepung ampas kelapa. J Agroteknologi 12: 29-42. DOI: 10.19184/j-agt.v1 2i1.7886.
Pyciaa K, Jaworskaa G, Telegaa J, Sudoła I, Kuźniarb P. 2018. Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread. LWT-Food Sci Technol 96: 199-204. DOI: 10.1016/j.lwt.2018. 05.039.
Rathnayake HA, Navaratne SB, Navaratne CM. 2018. Porous crumb structure of leavened baked products. Int J Food Sci 2018: 1-15. DOI: 10.1155/2018/8187318.
Seetapan N, Limparyoon N, Gamonpilas C, Metha-canon P, Fuongfuchat A. 2015. Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel. J Food Eng 151: 51-59.
Shi K, Yu H, Lee T-C. 2013. A novel approach for improving yeast viability and baking quality of frozen dough by adding bio-genic ice nucleators from Erwinia herbicola. J Cereal Sci 57: 237- 243.
Sze-Yin S, Lai-Hoong C. 2013. Effects of malto-dextrin and trehalose on the physical properties of chinese steamed bread made from frozen doughs. Int Food Res J 20: 1529-1535.
Topaloglu T. 2015. Evaluation of Valution of the Effects of Maltodextrine and Microfluidization onthe Rheological and Textural Properties of Cookie and Cookie Dough [Thesis]. Ankara: Department of Engineering, Middle East Technical University.
Witczak M, Korus J, Ziobro R, Juszczak L. 2010. The effects of maltodextrins on gluten-free dough and quality of bread. J Food Eng 96: 258-265. DOI: 10.1016/j.jfoodeng.2009.07.022.
Yamashita C, Chung MMS, dos Santos C, Mayer CRM, Moraes ICF, Branco IG. 2017. Microen-capsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Sci Technol 84: 256-262. DOI: 10.1016/j.lwt.2017.05.063.
Arendt EK, Morrissey A, Moore MM, Dal Bello F. 2011. Gluten-free breads. In Arendt EK, Dal Bello F (Eds.). Gluten-free cereal products and beverages. 289–304. Academic Press, Amster-dams. DOI: 10.1016/B978-012373739-7.50015-0.
Anggraeni MC, Nurwantoro, Abduh SBM. 2017. Sifat fisikokimia roti yang dibuat dengan bahan dasar tepung terigu yang ditambah berbagai jenis gula. J Aplikasi Teknol Pangan 6: 52-56. DOI: 10.17728/jatp.214.
Ayustaningwarno F. 2014. Teknologi Pangan: Teori Praktik dan Aplikasi. 75. Graha Ilmu, Yogya-karta.
Balarabe MM, Mohammed SSD, Orukotan A. 2017. Physico-chemical analysis and sensory eva-luation of bread produced using different indige-nous yeast isolates. Sci World J 12: 33-37.
[BPS] Badan Pusat Statistik. 2020. Ringkasan Ekse-kutif Pengeluaran dan Konsumsi Penduduk Indonesia. Badan Pusat Statistik, Indonesia.
Chandralekha A, Tavanandi AH, Amrutha N, Hebbar HU, Raghavarao KSMS, Gadre R. 2016. En-capsulation of yeast (Saccharomyces cerevi-ciae) by spray drying for extensionof shelf life. Drying Technol 34: 1307-1318. DOI: 10.1080/ 07373937.2015.1112808.
Damat D, Tain A, Handjani H, Khasanah U. 2017. Mikroskopi dan sifat organoleptik kue kering fungsional dari pati garut (Maranta arundi-naceae L.) termodifikasi. J Aplikasi Teknologi Pangan 6: 185-189. DOI: 10.17728/jatp.266.
de la Cruz-Gavia A, Pérez-Alonso C, Barrera-Díaz CE, Alvarez-Ramírez J, Carrillo-Navas H, Guadarrama-Lezama AY. 2018. Survival of Saccharomyces cerevisiae microencapsulated with complex coacervate after freezing process. Food Hydrocolloid 82: 45-52. DOI: 10.1016/j. foodhyd.2018.03.045.
Eduardo M, Svanberg U, Ahrné L. 2016. Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage. Food Sci Nutr 4: 636-644. DOI: 10. 1002/fsn3.326.
Ghoshal G, Shivhare US, Banerjee UC. 2016. Thermo-mechanical and micro-structural pro-perties of xylanase containing whole wheat bread. Food Sci Hum Wellness 5: 219-229. DOI: 10.1016/j. fshw.2016.09.001.
Hardoko, Hendarto L, Siregar TM. 2010. Peman-faatan ubi jalar ungu (Ipomea batatas L. Poir) sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar. J Teknol Industri Pangan 21: 25-32.
Harnkarnsujarit N, Charoenrein S, Roos YH. 2012. Microstructure formation of maltodextrin and sugar matricesin freeze-dried systems. Car-bohydr Polym 88: 734-742. DOI: 10.1016/j. carbpol.2012.01.028.
Honary S, Zahir F. 2013. Effect of zeta potential on the properties of nano-drug delivery systems-a review (Part 1). Trop J Pharm Res 12: 255-264. DOI: 10.4314/tjpr.v12i2.19.
Imami RH, Sutrisno A. 2018. Pengaruh proporsi telur dan gula serta suhu pengovenan terhadap kualitas fisik, kimia, dan organoleptik pada bolu bebas gluten dari pasta ubi kayu (Manihot esculenta). J Pangan Agroindustri 6: 89-99. DOI: 10.21776/ub.jpa.2018.006.03.10.
Kohajdová Z, Karovičová J, Schmidt Š. 2009. Signi-ficance of emulsifiers and hydrocolloids in ba-kery industry. Acta Chimica Slovaca 2: 46-61.
Kondakci T, Ang AMY, Zhou W. 2015. Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough. Cereal Chem 92: 236-245. DOI: 10.1094/C CHEM-03-14-0036-R.
Leray G, Oliete B, Mezaize S, Chevallier S, de Lamballerie M. 2010. Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough. J Food Eng 100: 70-76. DOI: 10.1016/j.jfoodeng. 2010.03.029.
Lopulalan CGCH, Mailoa M, Sangadji D. 2013. Kajian Formulasi Penambahan Tepung Ampas Tahu terhadap Sifat Organoleptik dan Kimia Cookies [Skripsi]. Maluku: Fakultas Pertanian, Universitas Pattimura.
Maity T, Raju PS, Bawa AS. 2011. Effect of hydro-colloids on quality of frozen-thawed vegetable curry. Food Bioproc Technol 5: 2618-2622. DOI: 10.1007/s11947-011-0605-8.
Mandala I, Karabela D, Kostaropoulos A. 2007. Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling. Food Hydrocolloid 21: 1397-1406. DOI: 10.1016/j.foodhyd.2006.11.007.
Momose Y, Matsumoto R, Maruyama A, Yamaoka M. 2010. Comparative analysis of transcriptio-nal responses to the cryoprotectants, dimethyl sulfoxide and trehalose, which confer to-leranceto freeze-thaw stress in Saccharomyces cerevisiae. Cryobiology 60: 245-261. DOI: 10. 1016/j.cryobiol.2010.01.001.
Nopianti R, Huda N, Noryati I, Fazilah A, Easa AM. 2012. Cryoprotective effect of low-sweetness additives on protein denaturation of thread fin bream surimi (Nemipterus spp.) during frozen storage. CYTA-J Food 10: 243-250. DOI: 10. 1080/19476337.2011.639033.
Noroul AZ, Ma’aruf AG, Sahilah AM, Mohd Khan A, Wan Aida WM. 2013. A new source of Saccha-romyces cerevisiae as a leavening agent in bread making. Int Food Res J 20: 967-973.
Paulik S, Jekle M. 2019. Novel approach to inves-tigate the mechanical properties of crumb matrix during storage – Re-engineering of gas-free crumb pellets. Food Chem 288: 333-340. DOI: 10.1016/j.foodchem.2019.03.014.
Phimolsiripol Y, Mukprasirt A, Schoenlechner R. 2012. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. J Cereal Sci 56: 389-395. DOI: 10.1016/j.jcs.2012.06.001.
Pusuma DA, Praptiningsih Y, Choiron M. 2018. Karakteristik roti tawar kaya serat yang disub-stitusi menggunakan tepung ampas kelapa. J Agroteknologi 12: 29-42. DOI: 10.19184/j-agt.v1 2i1.7886.
Pyciaa K, Jaworskaa G, Telegaa J, Sudoła I, Kuźniarb P. 2018. Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread. LWT-Food Sci Technol 96: 199-204. DOI: 10.1016/j.lwt.2018. 05.039.
Rathnayake HA, Navaratne SB, Navaratne CM. 2018. Porous crumb structure of leavened baked products. Int J Food Sci 2018: 1-15. DOI: 10.1155/2018/8187318.
Seetapan N, Limparyoon N, Gamonpilas C, Metha-canon P, Fuongfuchat A. 2015. Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel. J Food Eng 151: 51-59.
Shi K, Yu H, Lee T-C. 2013. A novel approach for improving yeast viability and baking quality of frozen dough by adding bio-genic ice nucleators from Erwinia herbicola. J Cereal Sci 57: 237- 243.
Sze-Yin S, Lai-Hoong C. 2013. Effects of malto-dextrin and trehalose on the physical properties of chinese steamed bread made from frozen doughs. Int Food Res J 20: 1529-1535.
Topaloglu T. 2015. Evaluation of Valution of the Effects of Maltodextrine and Microfluidization onthe Rheological and Textural Properties of Cookie and Cookie Dough [Thesis]. Ankara: Department of Engineering, Middle East Technical University.
Witczak M, Korus J, Ziobro R, Juszczak L. 2010. The effects of maltodextrins on gluten-free dough and quality of bread. J Food Eng 96: 258-265. DOI: 10.1016/j.jfoodeng.2009.07.022.
Yamashita C, Chung MMS, dos Santos C, Mayer CRM, Moraes ICF, Branco IG. 2017. Microen-capsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Sci Technol 84: 256-262. DOI: 10.1016/j.lwt.2017.05.063.
Authors
PutriD. N., PakpahanO. P., DamatD., NingrumA. R. Y., & SantosoE. N. (2022). PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI. Jurnal Teknologi Dan Industri Pangan, 32(2), 126-135. https://doi.org/10.6066/jtip.2021.32.2.126
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