Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology

Globally, demand for gluten-free baked foods has increased. Exploring gluten-free locally available flours like sweet potato may present an interesting diversification to baked foods preparation and reduce dependence on wheat for non-wheat-producing nations. This study evaluated impact of fermentation on bread-making potential of sweet potato. Composite wheat-sweet potato (unfermented and spontaneously fermented) flour blends at graded levels of 90:10, 80:20, and 75:25 were used to bake bread and subjected to physicochemical, rheological, and sensory evaluations. Flour blend with 10% fermented sweet potato showed significantly (p < 0.05) improved bread-making potential, higher protein content and was more acceptable as compared to 100% wheat bread.

Automated summary

Demand for gluten-free baked foods is on the rise globally. Research suggests that incorporating 10% fermented sweet potato in flour blends can significantly improve bread-making potential, increase protein content, and enhance acceptability compared to 100% wheat bread.