Effect of Substitution Sweet Potato Flour on the Rheological and Technological Properties of Balady Bread | ||||
| مجلة الاقتصاد المنزلي | ||||
| Volume 41, Issue 1, March 2025, Page 161-180 PDF (889.13 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jhe.2025.433568 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Gehan I. AbdelWahab1; Hoda M. Hanafi2 | ||||
| 1Nutrition and Food Science, Home Economic Dept., Faculty of Specific Education, Ain Shams Univ | ||||
| 2Nutrition and Food Science, Home Economic Dept., Faculty of Specific Education, Fayoum Univ., Fayoum, Egypt | ||||
| Abstract | ||||
| This study investigated the effects of partial wheat flour (72% extraction) substitution with sweet potato flour (SPF) (10-40%) on the rheological, nutritional, and sensory properties of Egyptian balady bread. Farinograph and Extensograph analyses revealed that SPF incorporation progressively reduced water absorption (59.5% to 57%), dough stability (14.0 to 3 min), and extensibility (170 to 63 mm), while increasing resistance to extension (280 to 834 BU), indicating gluten network disruption. Wet gluten content decreased significantly (32.58 to 14.5 g), though gluten index remained >80% at all substitution levels. Nutritionally, Sweet potato flour increased protein (15.71% to 19.24%), dietary fiber (41.11%), and carotenoid content compared to control. Sensory evaluation showed that ≤20% SPF blends-maintained acceptability (88.80/100 vs. 92.10 for control), Higher substitutions (30-40%) performed poorly in texture ,crust color, and overall quality (72.25-60.65/100).The study concludes that 10-20% SPF substitution optimally enhances nutritional value without compromising bread quality, whereas higher levels require technological interventions to mitigate rheological deterioration. | ||||
| Keywords | ||||
| Sweet potato flour; balady bread; gluten index; farinograph; sensory evaluation | ||||
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