Effect of purple sweet potato powder substitution and enzymatic treatments on bread making quality

Issue Date

3-2015

Abstract

Specialty breads substituted with non-wheat flour like purple sweet potato have been attracting attention because of their added nutrients, flavor, and color. Although the addition of non-wheat flour to specialty breads often results in lower loaf volume, this can be improved by enzyme treatments. In this context, this study investigated the effects of purple sweet potato powder (PSPP) substitution and enzyme treatments using α-amylase and hemicellulase on gassing power (GP), gas retention of dough (GRD), color and specific loaf volume (SLV) of bread. Results showed that the addition of PSPP produces bread crumbs with light purple color but low GRD and SLV of bread. On the other hand, α-amylase and hemicellulase improved the GRD, SLV and GP of PSPP-substituted bread by degrading the damaged starch and hemicellulose. Thus, these improved properties indicate acceptable quality of the bread.

Source or Periodical Title

Food Science and Technology Research

ISSN

1344-6606

Volume

21

Issue

2

Page

159-165

Document Type

Article

Language

English

Subject

-Amylase, Bread making quality, Hemicellulase, Purple sweet potato, Specialty bread, α

Identifier

doi:10.3136/fstr.21.159.

Digital Copy

yes

Link to Full Text

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