Substitution Experiment of Wheat Flour Using Green Broccoli Flour in Tartlet Skin

Abstract

The trend of modern society's consumption patterns is currently shifting. Food consumption is no longer just to fill the stomach but must also support body health. Currently, many people are starting to reduce rice consumption because of the sugar content in it. Instead, consumption of vegetables, fruits, and meat is increasing. However, the use of broccoli is still relatively limited and less in demand when consumed directly. This study uses a descriptive experimental method, which is a study that aims to determine the value of the independent variable without comparing or connecting it with other variables. The data collection technique was carried out through interviews with three expert experts. The results of the study showed that the optimal formulation was obtained in the experiment using 80% green broccoli flour and 20% wheat flour, as well as the addition of powdered milk and vanilla. This formulation produces tartlet skin that meets the standards of taste, texture, aroma, color, and appearance that are in accordance with the researcher's expectations and can be accepted by experts in the fields of pastry and bakery.