Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.
The results were as follows :
1. The water absorption, developing time and stability measured by farinograph tended to decrease as SPS contents increased.
2. As the contents of SPS increased, the maximum viscosity of the composite flour by amylograph increased, yet gelatinization temperature was slightly low.
3. In the extensograph, extensibility decreased but the ratio of resistence to extensibility increased in proportion to the contents of SPS.
4. In the quality scoring of the bread, WF, WF + SPS 10%, WF + SPS 20% and WF SPS 30% were 84, 80, 77, 73, respectively. Specific volume and crumb characteristics of bread became inferior as SPS contents increased.
|