The effects of potato mud on the dough and the quality of bread

Abstract

In order to increase the utilization rate of potato and enrich the type of staple bread, five different varieties of potato samples were selected and steamed into potato mud, which was added to bread flour in 30% proportions to make bread. The influences of the potato mud paste on the rheology and fermentation properties of mixed dough were investigated by a Brabender Farinograph, Extensograph and Chopin F4 Rheofermentometer. The effects of adding potato mud paste on the quality of bread were explored by sensory evaluation and instrumental analysis. The results showed that, in comparison with control samples, the addition of potato mud weakened the dough gluten and decreased processing performance slightly, whereas the dough remained the good gas holding capacity and gas production capacity. The fermentation performances of dough kept same level. After adding potato mud, the bread volume became larger. The instrumental analysis shows that the brightness of the bread slices increased and the volume of coarse stomata were improved after the additions of potato variety No.3, No.4 and No.5,. Furthermore,, potato variety No.5 showed superior processing quality and obtained higher sensory evaluation scores which is considered to be suitable for making potato-mixed bread.

Keywords

• potato mud
• dough
• rheological properties
• bread