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

Hongwei Meng; Chong Xu; Meiying Wu; Ying Feng

doi:10.1002/fsn3.2693

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

Food Sci Nutr. 2022 Jan 21;10(3):689-697. doi: 10.1002/fsn3.2693. eCollection 2022 Mar.

Authors

Hongwei Meng¹, Chong Xu¹, Meiying Wu¹, Ying Feng¹

Affiliation

¹ Food College Shenyang Agricultural University Shenyang China.

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).