Abstract
AbstractThe 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
