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).

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