2015 Volume 21 Issue 3 Pages 285-290
Five different potato flours were prepared from the table potato variety, May Queen, by drying potato slices without boiling or refrigeration (D), with boiling for 10 or 30 min (10B, 30B) and with boiling for 10 or 30 min, followed by refrigeration (10BR, 30BR), and their applicability to bread making was evaluated. When 10% potato flour was added to strong wheat flour (S), B and BR increased the water absorption of dough and lowered the gas retention of dough (GRD) and specific loaf volume (SLV). However, the highest GRD and SLV were observed in a combination of S with 10BR among the tested flour blends. Furthermore, GRD and SLV were improved by replacing S with extra-strong wheat flour (ES). The bread made from ES and 10BR maintained significantly higher softness of crumb compared to control during 3 days of storage at 20°C (p < 0.05).
