Effect of Adding Starfruit (Averrhoa carambola L.) Puree on Dough and White Bread Quality

The use of natural ingredients as dough conditioners aligns with interest in clean-label foods. This study evaluated the effects of replacing formulation water with starfruit puree on dough and white bread quality and identified the preferred puree level. A one-factor completely randomized design included seven puree replacement levels (0, 10, 20, 30, 40, 50, and 60% of formulation water), each with three replicates. Physicochemical analyses were conducted on the puree, dough (pH and wet gluten), and bread (color, porosity, hardness, specific volume, and moisture content during storage). Data were analyzed using ANOVA followed by Tukey’s test. Starfruit puree affected wet-gluten measurements, crumb porosity, hardness, and moisture content during storage. Higher puree levels tended to reduce bread specific volume, whereas dough pH and bread color were not significantly affected. The De Garmo method identified 20% puree as the preferred formulation.