ArticleFood science & nutrition2022
Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 25 citations in OpenAlex.
- Effect of fertilizer on biochemical composition, and antioxidant properties of white‑fleshed sweet potato (Ipomoea batatas L.) flour.BMC chemistry · 2026Article
- Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties.Food science & nutrition · 2025Article
- Impact of variety and drying methods on the physicochemical, functional, and thermal properties of Ethiopian potato (Heliyon · 2024Article
- Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.Food science & nutrition · 2024Article
- Investigating potato flour processing methods and ratios for noodle production.Food science & nutrition · 2024Article
- Effect of addition of wheat bran hydrolysate on bread properties.Journal of food science · 2024Article
- Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.Foods (Basel, Switzerland) · 2022Article
- Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of 10%-30% of wheat flour substitution with potato flour (PF) and sweet potato flour (SPF) on the flour and dough properties, the total polyphenol (TPC), and carotenoid contents (TCC) of bread, as well as their correlation with bread texture and starch digestibility, were investigated. With PF and SPF addition, the peak, breakdown, and setback viscosity of the flour decreased. The addition of PF and SPF reduced the dough formation and stabilization duration, as well as the hardness of the bread. The specific volume of the bread depended on the addition amount of PF and SPF. When the addition of PF and SPF was 15%, the bread had the lowest hardness and highest specific volume. The TPC and TCC in the bread depended on the added flour variety, and negatively influenced specific volume and positively influenced the content of resistant starch (RS).
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.