Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics

Abstract

Summary Potatoes have been added to bread for improvement of texture and moisture retention. The functional quality and starch digestibility in bread containing 5%, 10% or 15% potato flour were evaluated. Farinograph absorption of wheat and potato flour blends ranged from 59.0% to 77.7%. Bread with potato flour had significantly ( P < 0.05) lower bread firmness during storage. There was a significant ( P < 0.05) decrease in starch molecular weight as the level of potato flour increased. Inclusion of potato flour in these breads significantly ( P < 0.05) increased the level of resistant starch (RS), while significantly ( P < 0.05) decreasing the estimated glycemic index (eGI). Bread with no potato flour had 5.2% RS and an eGI of 95, while the bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, the addition of potato flour may reduce dough strength and loaf volume, but it reduced staling and increased resistant starch content of the bread.