Addition of Potato Protein Recovered from Potato Starch Factory Waste Effiuents for Bread

Abstract

Effect of potato-protein flour recovered from potato-starch factory waste effluents by reverse osmosis on the qualities of breads was investigated through the experiment of orthogonal L16 design with four factors by taking each two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and analysis of variance and estimation were made based on the values. It was found that addition of 2 to 6 parts of potatoprotein flour to 100 parts of wheat flour could be recommended for breadmaking.