Substitution of wheat flour with orange sweet potato flour in bread
Keywords:
Orange sweet potato flour, Substitution, BreadAbstract
The substitution of wheat flour with orange sweet potato flour (OSPF) on physicochemical properties and sensory evaluation of bread. The bread made from 10, 20, 30 and 40% OSPF as wheat flour substitution and 100% wheat flour (control) were produced. The results found that the increasing of OSPF in the wheat flour substituted bread, the volume, specific volume and springiness (%) of bread were significantly decreased (p≤0.05), but the density and firmness (N) of bread was significantly increased (p≤0.05). The results of sensory evaluation showed that bread made from 10% of OSPF presented the highest score of overall acceptance of 7.02. The chemical characteristics of the bread 10% of OSPF was compositions: 30.31 g moisture, 13.39 g fat, 7.00 g protein, 0.99 g ash, 0.55 g crude fiber and 47.76 g carbohydrate. Available data provided in this study showed the possibility of OSPF utilization as wheat flour substitution for increasing dietary fiber in bread.
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