2015 Volume 21 Issue 2 Pages 159-165
Specialty breads substituted with non-wheat flour like purple sweet potato have been attracting attention because of their added nutrients, flavor, and color. Although the addition of non-wheat flour to specialty breads often results in lower loaf volume, this can be improved by enzyme treatments. In this context, this study investigated the effects of purple sweet potato powder (PSPP) substitution and enzyme treatments using α-amylase and hemicellulase on gassing power (GP), gas retention of dough (GRD), color and specific loaf volume (SLV) of bread. Results showed that the addition of PSPP produces bread crumbs with light purple color but low GRD and SLV of bread. On the other hand, α-amylase and hemicellulase improved the GRD, SLV and GP of PSPP-substituted bread by degrading the damaged starch and hemicellulose. Thus, these improved properties indicate acceptable quality of the bread.
