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Abstract

Impacts of Distinctive Gelatinization Degrees of Starch in Potato Flour on the Quality of Steamed Bread

Author(s): Hongwei Meng

Both potato and sweet potato are wealthy in starch, protein, vitamins, minerals, and fiber. Besides, they contain bioactive phytochemicals such as polyphenols that apply antioxidant and anticancer impacts. Commercially, potatoes and sweet potatoes are primarily handled into starch, chips, and French. In later a long time, numerous nations have utilized potato and sweet potato as staple nourishments; in this manner, their deep-processed items, such as bread, mantou, and noodles, which fulfil the dietary propensities of inhabitants, are being examined and created. Since new potato and sweet potato are troublesome to store, it is superior to prepare them into flour, which not as it were keeps up their nutritive composition successfully but moreover drags out their supply time.


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