Rheo logical properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions
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Date
2021-04-13
Journal Title
Journal ISSN
Volume Title
Publisher
LWT Food Science Technology
Abstract
This study investigated the influence of wheat flour substitution with 10–60% of peeled or unpeeled orangefleshed sweet potato (OFSP) flour on dough rheological properties as well as the effects of the flour mixture,
baking temperature (150–200 ◦C) and time (15–25 min) on the physical and textural properties of the composite
bread. I-optimal (combined) design of the Design-Expert software was used for the experimental design whereas
the flour mixture and baking conditions for wheat-OFSP composite bread formulation were optimized using the
response surface methodology. Significant models were developed where lack-of-fit was insignificant (p > 0.05),
coefficient of determination, R2 and adjusted R2 were greater than 0.90 for all response variables of the dough
and bread. Farinograph optimum water absorption decreased whereas dough development time increased with
increased OFSP flour addition. Moreover, increasing OFSP flour, baking temperature and time significantly (p <
0.05) decreased loaf volume, specific volume, crumb water activity, crust and crumb lightness, crumb springiness, cohesiveness and resilience whereas crust and crumb redness, hardness and chewiness increased. The
substitution of wheat flour with 29.4 or 28.0% of peeled or unpeeled OFSP flour, respectively and baking at
180 ◦C for 15 min produced optimum dough and bread quality characteristics.
Description
Keywords
Baking conditions, Composite bread, Dough rheological properties, Orange-fleshed sweet potato, Textural properties, University of Development Studies, Water & irrigation, Ghana, ACE: Water, Irrigation and Sustainable Agriculture