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

Abstract

Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

A new bread formulation based on a partial substitution of soursop residues flour through Mixolab and a process mixture design

“…Similar studies showed that fiber blends formulations and an increase of the water addition induced a reduction in the specific volume . In addition, results with lower specific volume were related to the reduced number of pores (common in high fiber products) and a higher interaction between the gelatinized starch and gluten network, which was also related with a less capacity of dough gas retention (Santiago et al, 2015). Other studies have also showed that the addition of products with more fiber, for example sweet potato flour or Andean blueberry pulp resulted in a reduction of specific volume (Guijarro-Fuertes et al, 2019;Franco et al, 2020).…”

“…All the parameters were analyzed as response variables in the process mixture design, although not all of them showed significant models. Table 3 shows the mathematical models of the Mixolab parameters, as well as the the rupture force of the bread (Santiago et al, 2015). In general terms, most of the effects were caused due to the partial absence of gluten protein and high fiber content, which also results in a lower gas retention of dough (Santiago et al, 2015).…”

“…Table 3 shows the mathematical models of the Mixolab parameters, as well as the the rupture force of the bread (Santiago et al, 2015). In general terms, most of the effects were caused due to the partial absence of gluten protein and high fiber content, which also results in a lower gas retention of dough (Santiago et al, 2015). For criterion 3 (weak gluten network), the individual goals for each response variable were the opposite to the ones in criterion 2 (strong gluten network); however, the water absorption parameter had the same behavior in both cases; it increased when adding SRF.…”

Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread

“…Bread made of composite flours consider as blends wheat after mixture of two or more flours to produce snack foods, leavened breads, unleavened baked, semibaked and porridges products. Blended or composite flours has become popular because of two main reason namely nutritional and economic benefits ( McWatter et al 2004 ; Santiago et al 2015 ). It might be beneficial to use conposite flour if available local crops resources is utilized that will improve economic condition and accordingly to cut imports pf wheat products ( Khalil et al 2000 ; Murayama et al 2015 ).…”

The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

“…It is generally accepted that the damaged starch (DS) and fiber in flour influence gluten formation, resulting in decreased bread making quality (Dexter et al, 1994;Santiago et al, 2015a;Santiago et al, 2015b;Yamauchi et al, 2004a;Yamauchi et al, 2004b). There are various kinds of enzymes used in baking as b r e a d m a k i n g i m p r o v e r s .…”