Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls
Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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Abstract: The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.
Keywords: dietary fibre, potato, rheology, dough
Full paper in Portable Document Format: acs_0234.pdf
Acta Chimica Slovaca, Vol. 9, No. 1, 2016, pp. 14—18, DOI: 10.1515/acs-2016-0003