Abstract
Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8–80.8%) and PF (61.7–71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6–7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8–38.0%) followed by PF (34.5–35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.
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Kotoki, D., Deka, S.C. Baking loss of bread with special emphasis on increasing water holding capacity. J Food Sci Technol 47, 128–131 (2010). https://doi.org/10.1007/s13197-010-0008-2
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DOI: https://doi.org/10.1007/s13197-010-0008-2