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Cereal Chem 50:140 - 146.  |  VIEW ARTICLE
Effect of Adding Sweet Potato Flour to Wheat Flour on Physical Dough Properties and Baking.

M. G. E. Hamed, F. Y. Refai, M. F. Hussein, and S. K. El-Samahy. Copyright 1973 by the American Association of Cereal Chemists, Inc. 

From two hybrids of sweet potato, flours were prepared without sulfite treatment, with sulfite treatment, and with sulfite plus ascorbic acid. The effects of adding increments of sweet potato flours to wheat flour (0, 10, 15, 20, 25, and 30 parts per 100 parts) were studied by farinograph, alveograph, and baking tests. Farinograph results showed that additions of all sweet potato flours increased absorption, weakened the dough, and decreased dough development, dough stability, and valorimeter index. Effects on dough strength, absorption, and valorimeter index were increased with sulfite-treated samples but not with those treated with sulfite plus ascorbic acid. Addition of sweet potato flour to wheat flour caused a decrease in extensibility of the dough and an increase in the proportional number. However, addition of non-SO2- treated sweet potato flour to wheat flour had a lower deleterious effect on the physical properties of the dough than did the SO2-treated flour. Addition of 0.1% ascorbic acid to mixtures of SO2-treated sweet potato and wheat flours lessened the deleterious effect on the physical properties of the dough from those mixtures. An increase in the weight of white bread and a decrease in its volume were generally noticed when sweet potato flour was added to wheat flour. Addition of non-SO2-treated sweet potato flour to wheat flour (extraction 72%) decreased the acceptability of bread more than did SO2-treated or SO2-treated plus 0.1% ascorbic acid sweet potato flours. Addition of 10 parts of SO2-treated sweet potato flour to 100 parts of wheat flour (extraction 93.3%) in "Balady" bread caused an increase in the acceptability of bread, and also increased the yield of loaves nearly 5%. The addition of 10 to 15 parts of sweet potato flour to 100 parts of high extraction wheat flour, i.e., 93.3% , can be recommended for "Balady" breadmaking.

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