Use of Sweet Potato in Bread and Flour Fortification

Autor: Qianxin Gao, Guoquan Lu
Rok vydání: 2011
Předmět:
DOI: 10.1016/b978-0-12-380886-8.10037-6
Popis: Publisher Summary Sweet potato is the world's fifth-largest food crop and has the potential to be a very important food resource for solving food shortage problems. It contains carbohydrate, protein, carotenoids, anthocyanin, and polyphenols; thus, they possess high nutritional value and strong antioxidative ability. The processing of sweet potato into flour not only prolongs the shelf life but also increases the intake of many nutrients into specialty bread made from this flour, which acts as a substitute for wheat flour. Starch is the most important nutrient in sweet potato tuber, as well as the key to sweet potato quality. Based on the different end uses of the flour, there are different demands on starch type, content, and sweet potato quality. The raw materials for bread making, processing methods, the amount of amylose, the amount of damaged starch granules, and pasting properties of sweet potato flour affect bread quality. When sweet potato flour in whole or in part replaces wheat flour to form bread, additives are selected to improve bread volume, texture, flavor, shelf life, and overall quality.
Databáze: OpenAIRE