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.

El-Zainy, A. R.; Shalaby, A. O.; Slo, Amany A.; Foad, Eman A.

doi:10.21608/jfds.2010.82465

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.

Document Type : Original Article

Authors

Home Economics Dept., Fac. Specific Education, Mansoura Univ.

10.21608/jfds.2010.82465

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.

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