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).
Wu, Kun-Lun; Sung, Wen-Chieh; and Yang, Chuan-Hua
"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
, Article 3.
Available at: https://jmstt.ntou.edu.tw/journal/vol17/iss1/3