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ORIGINAL ARTICLE
Improving the Quality of Composite Bread Using Amylolytic Hydrolyzed Orange Sweet Potato Flour and Hydroxypropyl Methylcellulose
Rike T.K. Dewi 1
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Fransisca Fransisca 1
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Dwining P. Elfriede 1
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Kadek W. Arinata 1
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Andre I. Samosir 1
 
 
 
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1
Department of Food Technology, School of STEM, Prasetiya Mulya University, EduTown I.1, BSD Raya Utama Street, Pagedangan District, Tangerang Regency, Indonesia
 
 
Submission date: 2026-02-12
 
 
Acceptance date: 2026-07-07
 
 
Corresponding author
Rike T.K. Dewi   

Food Technology, Prasetiya Mulya University, BSD Raya Street, Kav. Edutown I.1, Tangerang, 15339, Tangerang, Indonesia
 
 
 
KEYWORDS
amylase
bakery product
flour blend
hydrocolloid
potato flour hydrolysis
 
TOPICS
ABSTRACT
The incorporation of non-wheat flours to a composite bread formula presents a significant challenge in its development. This study aimed to improve bread quality particularly in terms of loaf volume, crumb structure, moisture retention, and dough machinability by substituting wheat flour with orange sweet potato flour hydrolyzed using amylase produced by Bacillus spizizenii ATCC 6633 and adding hydrocolloid hydroxypropyl methylcellulose (HPMC). Fifteen bread formulations containing hydrolyzed orange sweet potato flour (HOSPF; 0–60 g/100 g flour blend) and HPMC (0–3 g/100 g flour blend) were evaluated. Amylolytic hydrolysis significantly modified the physicochemical properties of orange sweet potato flour, as indicated by enhanced hydration gel properties, altered pasting behavior, disrupted starch microstructure, as well as increased reducing sugar content, amylopectin-to-amylose ratio, and β-carotene retention. Incorporation of HOSPF increased crumb firmness and color intensity. The effect of HPMC on loaf volume, specific volume, and dough machinability depended on HOSPF level in the formula. Among all formulations, A1H0 (15 g HOSPF/100 g flour blend), A1H2 (15 g HOSPF/100 g flour blend + 3 g HPMC/100 g flour blend), A2H0 (30 g HOSPF/100 g flour blend) exhibited the most balanced characteristics. These results demonstrate that the combined use of amylolytic hydrolysis and HPMC offers an effective strategy to enhance the composite bread quality.
ACKNOWLEDGEMENTS
The authors gratefully acknowledge the Directorate General of Higher Education, Ministry of Higher Education, Science, and Technology of the Republic of Indonesia for research funding; and Directorate of Research, Publication, and Community Development, Prasetiya Mulya University, for administrative facilitation and research support. The authors also thank the Collaborative STEM Laboratories, Prasetiya Mulya University, for providing research facilities, equipment, and materials essential to this study. Special appreciation is extended to Ms. Wulan Chairunisa for her technical assistance in microstructural analysis
FUNDING
This study was supported by the Directorate of Research, Technology, and Community Service (DPPM), Directorate General of Higher Education, Ministry of Higher Education, Science, and Technology of the Republic of Indonesia, under the Fundamental Research scheme (Project No. 2/2/04.02/0491/06/2025, 2025), led by the corresponding author.
CONFLICT OF INTEREST
Authors declare no conflict of interests.
ADDITIONAL INFORMATION
The authors used generative artificial intelligence (AI) tools solely for language editing to improve the clarity and academic tone of the manuscript. All scientific content, data interpretation, and conclusions were developed by the authors. The authors take full responsibility for the accuracy and integrity of the manuscript.
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