Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality

18Citations
Citations of this article
40Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The effects of 10%–30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).

Cite

CITATION STYLE

APA

Meng, H., Xu, C., Wu, M., & Feng, Y. (2022). Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality. Food Science and Nutrition, 10(3), 689–697. https://doi.org/10.1002/fsn3.2693

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free