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THE INFLUENCE ON BREAD TEXTURE OF PARTIALLY REPLACING WHEAT WITH POTATO PRODUCTS *
Author(s) -
JAIN S.,
SHERMAN P.
Publication year - 1976
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1976.tb01139.x
Subject(s) - potato starch , food science , wheat bread , starch , wheat starch , texture (cosmology) , wheat flour , chemistry , agronomy , mathematics , biology , artificial intelligence , computer science , image (mathematics)
The use of potato products in wheat bread manufacture is reviewed with particular reference to their effect on the textural characteristics of bakers' dough and fresh bread, and the changes associated with bread staling. Possible interactions between the proteins in wheat and potato are discussed. Recent developments relating to the partial replacement of wheat by potato flakes are reviewed. Their effectiveness is discussed in terms of the chemical nature of potato starch, the physical state of starch in potato flakes and the influence exerted by additives such as glyceryl monostearate and fats.