The
indicative optimal proportion of composite flour was sweet
potato flour 40%, maize starch 40%, soybean flour 19.5%
and xanthan gum 0.5%, and at this proportion the bread
had the acceptable sensory quality. This work recommends
the promotion and utilization of sweet potato flour and maize
starch in bread making in Indonesia that is known to fully
depend on imported wheat. However further research work
should be focused on how to improve the sensory quality
and hence acceptability of composite breads