Effect of purple sweet potato flour substitution and hemicellulose concentration on physical properties of bread

The substitution of purple fleshed sweet potato flour (PSPF) on wheat (WF) and the addition hemicellulose enzyme concentration have been studied for their effect physical properties bread. A factorial completely randomized design was used to perform research. first factor PSPF WF ratio consists 0:100; 25:75; 50:50; 100:0. second hemicellulase 0%; 0.025%; 0.05%. interaction between a produced breads with significantly different (p<0.05) colour index (L*, a*, b*, °Hue), specific volume, organoleptic value texture. 25% adding 0.05% produce bread best quality.