Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

“…Moreover, this parameter is also extremely important to consumers because they desire breads that appear to be light and not so dense. Consumers associate a certain amount of lightness and high loaf volume with certain breads and low loaf volumes with others (Hathorn et al, 2008). In the case of specific volume, samples from quinoa-wheat composite flour resulted in lower values, while higher specific volumes were for the products from wheat flour and potato-wheat composite flour at 10%.…”

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

“…Bread making quality The significantly lower GRD of the dough with PSPP compared to control and PSPP+AM+HC can be attributed to the absence of gluten protein, and high fiber and damaged starch content, resulting in a weaker gluten network (Hathorn et al, 2008). Decreased GRD was also observed by Murayama et al (2015) after the addition of potato flour to wheat bread.…”

“…In developing countries, the wheat flour of baked products is supplemented with locally grown starchy crops in order to improve its nutritional value and reduce costs related to wheat imports (Olaoye et al, 2006;Olaoye and Ade-Omowaye, 2011). Moreover, many studies have focused on non-wheat flour supplementation with the goal of developing specialty breads with added nutritional value, flavor and color (Hathorn et al, 2008). Sweet potato is an abundantly available, inexpensive food crop in developing countries, and is of significant socio-economic importance because of its high nutrient, carotenoid and anthocyanin contents (Antonio et al, 2011;Ray and Tomlins, 2010;Lu and Gao, 2011).…”

“…Sweet potato is an abundantly available, inexpensive food crop in developing countries, and is of significant socio-economic importance because of its high nutrient, carotenoid and anthocyanin contents (Antonio et al, 2011;Ray and Tomlins, 2010;Lu and Gao, 2011). However, despite its abundance, low cost and high nutrient content sweet potato remains an underutilized food resource (Hathorn et al, 2008). To enhance utilization, sweet potato supplementation to baked products has been explored in many developing countries, and has been commercialized on a limited scale in Peru and Japan (Woolfe, 1992).…”

“…To enhance utilization, sweet potato supplementation to baked products has been explored in many developing countries, and has been commercialized on a limited scale in Peru and Japan (Woolfe, 1992). However, lower bread quality is an issue due to the lack of gluten protein, and high fiber and damage starch content of nonwheat flour (Hathorn et al, 2008). Thus, the use of enzymes, e.g., α-amylase and hemicellulase, has been explored to improve loaf volume, crumb texture and staling properties of bread, important considerations for both bakers and consumers (Scanlon and Zghal 2001;Jiang et al, 2005;Caballero et al, 2007;Rozylo and Laskowski, 2011;Wang et al, 2013).…”