Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.)

Table 1

Ingredient formulation for plain bread with different yam flour addition.

Ingredients	Bread U0	Bread U1	Bread U2	Bread U3	Bread U4
	(0%)	(10%)	(15%)	(20%)	(30%)
Wheat flour (%)	47.08	42.37	40.02	37.66	32.96
Purple yam flour (%)	0.00	4.71	7.06	9.42	14.12
Egg (%)	4.90	4.90	4.90	4.90	4.90
Table sugar (%)	4.71	4.71	4.71	4.71	4.71
Full cream milk (%)	2.35	2.35	2.35	2.35	2.35
Bread improver (%)	0.38	0.38	0.38	0.38	0.38
Salt (%)	2.35	2.35	2.35	2.35	2.35
Margarine (%)	11.30	11.30	11.30	11.30	11.30
Yeast (%)	1.51	1.51	1.51	1.51	1.51
Cold water (%)	25.42	25.42	25.42	25.42	25.42