Potatoes paste addition influence on bread quality

Daniela Stoin, Diana-Veronica Dogaru, Ersilia Alexa, Mateescu Constantin,Trasca Teodor

Volume 17, Issue 4;
Pages: 381-387;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper is part of a more complex study which has as objective to obtain some kinds of bread with high nutritive value and improving rheological properties (bread volume, structure, elasticity) by mixing dough with potatoes paste as adjuvant to substitute bakery additives. The analysis performed on bread, were: sensorial, physic-chemical analysis and a series of rheological tests (compression tests) with 30%, 50% and 70% potato paste addition, respectively. Experimental results indicated that 50% potatoes paste add was the most indicate to be used in bread processing. This hypothesis was sustained too by the data resulted from compression and relaxation tests of all samples and from correlation between compression modulus and potatoes paste containing.
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