Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour

This study investigated some quality attributes of composite flours, dough and bread from wheat flour substituted with orange-fleshed sweetpotato (OFSP) flour at 0–30% levels. Chemical, functional and pasting properties of flours, rheological properties of dough, as well as chemical composition and physical properties of bread were determined. Protein content of composite flours decreased by 25.51–37.37% at 10–30% OFSP flour substitution. Flour composites were higher in ash (2.12–2.33%), crude fibre (3.28–4.34%), water (1.45–2.08 ml/g) and oil (1.45–1.67 ml/g) absorption capacities. Wheat flour (100%) had maximum peak viscosity of 117.71 Rapid Visco Units (RVU) which decreased by 0.71–30.80% with OFSP flour substitution. Dough from composites had higher hydration (82.15–112.10%) and breakdown torque (0.38–0.42 Nm) but lower stability (1.16–2.38 min), protein weakening (0.06–0.37 Nm), starch gelatinization (0.46–0.81 Nm), stability of hot gel (0.04–0.43 Nm) and starch retrogradation (0.46–0.81 Nm). Bread substituted with OFSP flour had higher total carotenoids (1565.50–5179.27 µg/100 g), weight (193.74–198.50 g) and crumb moisture (27.81–27.91%).