1. bookVolume 9 (2016): Issue 1 (April 2016)
Journal Details
License
Format
Journal
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English
access type Open Access

Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

Published Online: 08 Jun 2016
Page range: 14 - 18
Journal Details
License
Format
Journal
First Published
10 Dec 2012
Publication timeframe
2 times per year
Languages
English

The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Keywords

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