Abstract
This chapter introduces the overview, development, and prospects of sweet potato staple foods. It starts by presenting the definition, types, and main raw ingredients of sweet potato staple foods, followed by introducing the development of sweet potato steamed bread. It then explains the effect of heat treatment to sweet potato flour (SPF) on dough properties and bread characteristics, followed by introducing the effects of high hydrostatic pressure to SPF on dough properties and bread characteristics. Furthermore, the addition of sweet potato for making noodles is also introduced. By the end of the chapter, the prospects of sweet potato staple foods are presented.
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