EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD.EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 1, Issue 7, July 2010, Page 387-396 PDF (689.07 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82465 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. R. El-Zainy; A. O. Shalaby; Amany A. Slo; Eman A. Foad | ||||
| Home Economics Dept., Fac. Specific Education, Mansoura Univ. | ||||
| Abstract | ||||
| The present study was carried out to evaluate the replacement of 10, 20 and 30% of wheat flour (72% extract) in the same percentage of sweet potato flour to produce pan bread. The results showed that: - Bread produced from the addition of sweet potato flour lead to a decrease in the percentage of moisture and protein, where the results were 22.74%, 11.6%, respectively in the sample Control .And became 22.01%, 9.60%, respectively, in bread produced from the addition of 30% potato flour. - Increased in crude fiber , ash and fat were 2.07%, 2.40% and 3.58%, respectively in the sample Control. Became 2.77%, 3.36% and 5.20% respectively in the bread produced from the addition of 30% sweet potato flour. - It was also found during the study that 10% of the sweet e potato flour is the best ratios for the production of baked good in terms of Rheological and Sensory characteristics of the product, despite the decline for a sample Control. | ||||
| Keywords | ||||
| Sweet potato flour; pan bread; wheat flour; Rheological properties; chemical composition; Organoleptic evaluation) | ||||
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