Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.

@article{Prez2017EffectOH,
  title={Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.},
  author={Isela Carballo P{\'e}rez and Taihua Mu and Miao Zhang and Lei-Lei Ji},
  journal={Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
  year={2017},
  volume={23 8},
  pages={
          708-715
        }
}
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area… CONTINUE READING