BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for...

Full description

Bibliographic Details
Main Authors:	F. Nemar, A. Dilmi Bouras, M. Koiche, N-E. Assal, A. Mezaini, J. Prodhomme
Format:	Article
Language:	English
Published:	Chiriotti Editori 2015-09-01
Series:	Italian Journal of Food Science
Online Access:	http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/277

Similar Items

Effect of potato flour on quality and staling properties of wheat–potato flour bread
by: Qian Ju, et al.
Published: (2020-10-01)

Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making
by: Ezeocha Chinelo V., et al.
Published: (2016-01-01)

Rheology of Potato flour Mixes and Wheat to Make Bread
by: Ely Fernando Sacón-Vera, et al.
Published: (2016-07-01)

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution
by: Rafael Grassi de Alcântara, et al.
Published: (2020-01-01)

Application of green banana flour for partial substitution of wheat flour in sliced bread
by: Eliseth de Souza Viana, et al.
Published: (2018-11-01)

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
by: Udeme Joshua Josiah Ijah, et al.
Published: (2014-01-01)

Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
by: Long, Kristine A.
Published: (2014)

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
by: Marie Hrusková, et al.
Published: (2019-04-01)

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread
by: Estela Patricia LÓPEZ, et al.
Published: (2016-01-01)

The content of buckwheat flour in wheat bread
by: Psodorov Đorđe B., et al.
Published: (2014-01-01)

Influence of potato flour on dough rheological properties and quality of steamed bread
by: Xing-li LIU, et al.
Published: (2016-11-01)

Study on Substitution of Wheat Flour with Domestic Grown Rice and Cooked Rice in Bread Making
by: Cheng-Yan Dai, et al.
Published: (2013)

Characteristics of starch breads enriched with red potatoes
by: Dorota Gumul, et al.
Published: (2017-01-01)

A study of the heat of hydration of bio-colloids, including wheat flour, and the starch of wheat, rice and potato
by: Winkler, Carl Arthur
Published: (2012)

A study of the heat of hydration of bio-colloids, including wheat flour, and the starch of wheat, rice and potato
by: Winkler, Carl Arthur
Published: (2012)

Effects of processing methods and wheat flours on the quality of steamed breads
by: Lin, Tze-Ching
Published: (2011)

Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality
by: Roets, Carien
Published: (2009)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
by: Jinyue Pang, et al.
Published: (2021-09-01)

Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours
by: Yiqin Zhang, et al.
Published: (2021-09-01)

Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality
by: Georgiana Gabriela CODINA, et al.
Published: (2016-11-01)

Effect of substitution of wheat starch by potato starch on the performance, digestive physiology and health of growing rabbits
by: V. Pinheiro, et al.
Published: (2013-01-01)

Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
by: Marcin Andrzej KUREK, et al.

The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
by: Koneva S., et al.
Published: (2019-06-01)

THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR
by: Dorota Litwinek, et al.
Published: (2013-02-01)

Effects of Waxy Rice Flour and Pregelatinized Wheat Flour on the Dough Property and Quality of Steam Bread
by: Chung-Hua Liu, et al.
Published: (2004)

Study of the influence of apple pomace and rice flour on the quality factors of wheat bread
by: M. A. Zaikina, et al.
Published: (2021-06-01)

Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours
by: Haimanot H. Ayele, et al.
Published: (2017-01-01)

Research on Correlation between the Property of Wheat Flour and the Quality of Steamed Bread
by: wu,chao-chin, et al.
Published: (2002)

Effect of dough conditioners on the bread-making qualities of soft wheat flour
by: Chlapowski, Yolantha Sophie
Published: (2014)

Substituting wheat flour with okara flour in biscuit production
by: Md. A. Momin, et al.
Published: (2020-10-01)

White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality
by: Whitney, Kristin Lynn
Published: (2017)

Sweet potatoes and mung bean flour as ingredients in yeast bread
by: Kuo, Shuh-ling
Published: (2016)

The effect of enzymes and starch damage on wheat flour tortilla quality
by: Arora, Sapna
Published: (2007)

Preparation and quality evaluation of potato steamed bread with wheat gluten
by: Beibei Zhao, et al.
Published: (2020-08-01)

Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
by: Elakhame, Kate A.
Published: (2014)

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
by: Ana Cristina Ballesteros López, et al.
Published: (2004-03-01)

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour
by: Jian YIN, et al.
Published: (2021-01-01)

The influence of carrot juice on the quality indicators of wheat bread from the first grade flour
by: S. N. Edygova, et al.
Published: (2019-03-01)

THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
by: Boldina A.A., et al.
Published: (2016-03-01)

Effect of resistant starch on wheat dough rheological characteristics and bread quality
by: Huang, Shuangchi, et al.
Published: (2013)