Indonesia Conference Directory

The objective of this research is to investigate the effects of jack bean acetylated flour on the physical, chemical and sensory of sweet bread properties. More concentration of jack bean modified flour caused higher beany flavour, aftertaste and lower of sweet bread colour, texture and baking expansion. The best results of sensory analysis is F2 with a ratio of 5% jack bean acetylated flour and 95% wheat flour. This sweet bread formula has a moisture 25.24 (% wb), ash 1.26 (% db), protein 9.64 (% db), fat 11.14 (% db), carbohydrates 55.66 (% db), and NaCl content 1.53 (% db). The baking expansion of sweet bread is 329.10 % but the protein content is higher than the control (F1).