期刊
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
卷 19, 期 3, 页码 187-213出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/15428052.2020.1738297
关键词
Baking properties; dough rheology; gluten-free bread; fermentation; sweet potato
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.
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.
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