Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality
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Abstract:
In the present study, sweet potato-wheat flour mixture was used as the raw material to explore the addition amount of raw whole sweet potato flour on the characteristics of mixed flour and mixed flour dough, as well as the comprehensive quality of raw whole sweet potato flour steamed bread. Results showed that the main component of the raw whole sweet potato flour was starch, which accounted for about 64.60%. With the increase of the proportion of raw sweet potato flour in the mixed flour, the water-holding capacity of the mixed flour increased from 1.16 g/g to 1.70 g/g, and the oil-holding capacity firstly increased then decreased. With the increase of the amount of the added raw sweet potato flour, the properties of mixed flour became worse and the processing quality of dough decreased. With the increase of the proportion of the raw sweet potato flour in the mixed flour dough, the TO, TP, TC of the dough increased gradually, the hardness increased and the elasticity decreased gradually. When the content of raw whole sweet potato flour was within 20%, the sensory score of the resulting steamed bread was above 70, and the texture, specific volume and whiteness of steamed bread were acceptable. In summary, when the addition amount of sweet potato powder was less than 10%, the processing characteristics of mixed dough and the quality of steamed bread were better. When the addition amount of sweet potato powder was less than 20%, the processing characteristics of mixed dough and the quality of steamed bread were acceptable.
