On the quality of bread containing differently processed potato.

ChandraShekara, S. and Shurpalekar, S. R. (1984) On the quality of bread containing differently processed potato. Journal of Food Science and Technology, 21 (5). 324-326, 9 ref..

PDF Journal of Food Science and Technology, India, Volume-21(5 (1984) 324-326.pdf - Published Version Restricted to Registered users only Download (113kB)

Abstract

Potato flours from dried chips (C), drum dried flake (DDF), and cooked potato mash (CPM) were added at 15% level (on equimoisture basis) to wheat flour (extraction rate 71%) and the bread prepared was evaluated. Bread from wheat/CPM blend was similar to that prepared from wheat/C blend and was acceptable while that from wheat/DDF blend was unacceptable due to its worse flavour, darker colour and firmer crumb. Use of cooked potato mash reduces the high energy cost needed for drying potato into flakes or chips.

Item Type:	Article
Uncontrolled Keywords:	POTATOES-; wheat bread, potato products & acceptability of; CONSUMER-RESPONSE; BREAD-; WHEAT-; potato products & acceptability of wheat bread
Subjects:	600 Technology > 08 Food technology > 23 Vegetables > 02 Potato 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:57
Last Modified:	22 Jun 2016 07:57
URI:	http://ir.cftri.res.in/id/eprint/6650

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