Optimization of ginger (Zingiber officinale) and cinnamon (Cinnamomum verum) on total phenolics, antioxidant activity and loaf volume of bread

As human awareness increases with healthy consumption patterns, food products can be developed into functional foods, one of which is white bread the addition ginger and cinnamon. Ginger cinnamon have phenolic compounds that act as an antioxidant, but in affect physicochemical rheological properties dough loaf volume bread. This study aimed to determine optimum concentration produce highest total phenol, antioxidant activity, volume. The research was established Response Surface Methodology method using Central Composite Design withtwo factors: Minimum maximum concentrations used for were 1-3% (flour-based) 2-4% (flour-based), respectively. result obtained from program cinnamon, at approximately 2.68% 4% content 47.90 mgGAE/100g, activity 32.30%, 154.29%. Optimum had lower than controlled