CHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION

Authors

Kun-Lun Wu, Department of Hotel & Restaurant Management, Chia Nan University of Pharmacy and Science, Tainan, R.O.C.
Wen-Chieh Sung, Department of Hotel & Restaurant Management, Chia Nan University of Pharmacy and Science, Tainan, R.O.C.Follow
Chuan-Hua Yang, Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, Taipei County, R.O.C.

Abstract

Effects of four sweet potato (TNu57, TNu62, TNu64, and TNu66) pastes (5%, 10%, 20%, and 30% of wheat flour) on physicochemical properties of dough and toast were investigated. Farinograph, extensigraph, alveogarph, amylograph, dough expansion, baking test, and sensory of toast were evaluated. Farinograph absorption and mixing time all decreased as the addition of sweet potato paste increased (p<0.05).

Recommended Citation

Wu, Kun-Lun; Sung, Wen-Chieh; and Yang, Chuan-Hua (2009) "CHARACTERISTICS OF DOUGH AND BREAD AS AFFECTED BY THE INCORPORATION OF SWEET POTATO PASTE IN THE FORMULATION," Journal of Marine Science and Technology: Vol. 17: Iss. 1, Article 3.
DOI: 10.51400/2709-6998.1972
Available at: https://jmstt.ntou.edu.tw/journal/vol17/iss1/3