Applicability of dry flours produced from a table potato variety (solanum tuberosum L. cv. May Queen) in bread making
Issue Date
2015
Abstract
Five different potato flours were prepared from the table potato variety, May Queen, by drying potato slices without boiling or refrigeration (D), with boiling for 10 or 30 min (10B, 30B) and with boiling for 10 or 30 min, followed by refrigeration (10BR, 30BR), and their applicability to bread making was evaluated. When 10% potato flour was added to strong wheat flour (S), B and BR increased the water absorption of dough and lowered the gas retention of dough (GRD) and specific loaf volume (SLV). However, the highest GRD and SLV were observed in a combination of S with 10BR among the tested flour blends. Furthermore, GRD and SLV were improved by replacing S with extra-strong wheat flour (ES). The bread made from ES and 10BR maintained significantly higher softness of crumb compared to control during 3 days of storage at 20°C ( p < 0.05).
Source or Periodical Title
Food Science and Technology Research
ISSN
1344-6606
Volume
21
Issue
3
Page
285-290
Document Type
Article
Language
English
Subject
Boiling, Bread making quality, Potato flour, Refrigeration, Table potato
Recommended Citation
Murayama, D., Kimura, T., Tsuboi, K., Yamada, D., Santiago, D.M., Koaze, H., Yamauchi. H. (2015). Applicability of dry flours produced from a table potato variety (solanum tuberosum L. cv. May Queen) in bread making. Food Science and Technology Research, 21 (3), 285-290.
Identifier
https://doi.org/10.3136/fstr.21.285
Digital Copy
yes