| 摘要: | Effects of four sweet potato (TNu57, TNu62, TNu64, and TNu66) pastes (5%, 10%, 20%, and 30% of wheat flour) on physicochemical properties of dough and toast were investigated. Farinograph, extensigraph, alveogarph, amylograph, dough expansion, baking test, and sensory of toast were evaluated. Farinograph absorption and mixing time all decreased as the addition of sweet potato paste increased (p<0.05). According to the results of alveograph, the tenacity, extensibility, and deformation energy will decrease with the increase of sweet potato paste (p<0.05). Loaf volume slightly decreases with addition more than 20% of sweet potato paste. Ten percentage of sweet potato paste could be added in dough without decreasing dough expansion and volume of toast. The lowest hardness of texture was observed for 20% TNu57 sweet potato paste addition. Results of this research suggest addition of TNu57 sweet potato paste, which contains high amount of maltose, was best variety for toast making. The addition of sweet potato paste exhibited higher staling rate than the control, but the hardness of bread is softer than the control at baking day (p<0.05) except TNu64. Toast supplemented with sweet potato paste scored more favorable than that of the control by panelists (p<0.05). |
