Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics

Abstract

Potatoes have been added to bread for improvement of texture and moisture retention. The functional quality and starch digestibility in bread containing 5%, 10% or 15% potato flour were evaluated. Farinograph absorption of wheat and potato flour blends ranged from 59.0% to 77.7%. Bread with potato flour had significantly (P < 0.05) lower bread firmness during storage. There was a significant (P < 0.05) decrease in starch molecular weight as the level of potato flour increased. Inclusion of potato flour in these breads significantly (P < 0.05) increased the level of resistant starch (RS), while significantly (P < 0.05) decreasing the estimated glycemic index (eGI). Bread with no potato flour had 5.2% RS and an eGI of 95, while the bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, the addition of potato flour may reduce dough strength and loaf volume, but it reduced staling and increased resistant starch content of the bread.

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

“…In this context, the addition of potato flour was studied for the potential improvement of the rheological properties of bread. Potato starch, indeed, exhibits a higher swelling power, lower retrogradation as well as higher moisture retention than wheat flour; therefore, bread softness is maintained longer, and bread spoilage is also reduced [ 16 ]. Moreover, after cooking and cooling, resistant starch production is favoured, thus increasing the dietary fibre content and slowing postprandial glucose release [ 17 ].…”

Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread

“…The hardness was decreased with the increasing concentration of lactosucrose, showing better texture characteristics. This may be due to the high water retention of lactosucrose, which makes the interior of bread softer (Whitney & Simsek, 2020).…”

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

“…Textural analysis of extruded flour products was evaluated by a TA.TOUCH Texture Analyser (Shanghai baosheng industrial development Co., Ltd.) equipped with a TA/LKB probe. The testing method was based on a previously reported study (Ispirli, Ozmen, Yilmaz, Sagdic, & Dertli, 2020;Whitney & Simsek, 2020).…”