Heat-moisture-treated porang (Amorphophallus muelleri B.) flour partially substituting wheat flour, affected the physicochemical and sensory characteristics of straight-dough pan bread

Bread, including pan bread, is a staple food widely consumed in many countries across the world. However, in Indonesia, wheat flour used to make pan bread is an imported commodity. Porang (Amorphophallus muelleri Blume) may be utilized to partially substitute wheat flour; however, due to the poor properties of porang native flour, a modification is needed to produce flour with better properties. The research objectives were to determine the effect of temperature and time of heat moisture treatment (HMT) modification on physical characteristics of porang flour, to select the best treatment, and to determine the effect of wheat flour on modified porang flour ratios on physicochemical and organoleptic characteristics of pan bread. Porang flour was modified with HMT at 70, 80, 90℃ for 6, 8, 10 h. Porang flour (modified 80℃ for 10 h) was selected since it exhibited the highest swelling power of 8.05±0.58 g/g. Pan bread was prepared with 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30 substitution ratios. Pan bread with 95:5 ratio exhibited similar volume, hardness, and overall acceptance scores to the control (100:0 ratio) bread i.e., 1002.50±28.17 cc, 547.56±51.21 g, and 5.80±0.14, respectively. Therefore, pan bread can be prepared by partially substituting 5% of wheat flour with HMT modified porang flour.