Texture and structure of bread supplemented with purple sweet potato powder and treated with enzymes

Issue Date

2015

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.

Source or Periodical Title

Food Science and Technology Research

ISSN

1344-6606

Volume

21

Issue

4

Page

537-548

Document Type

Article

Language

English

Subject

Bread structure, Bread texture, Hemicellulase, Purple sweet potato, α-amylase

Identifier

doi:10.3136/fstr.21.537.

Digital Copy

yes

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