Effect of incorporating potato dietary fbre to wheat dough on the quality of baked rolls

摘要

The effect of incorporation of commercial potato dietary fbre at different levels (1, 3, 5 and 10 %)on wheat ?our dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietaryfbre exhibits good hydration properties (water holding, water retention and swelling capacity). Its additioninto wheat dough increased water absorption, prolonged dough stability and dough development time. Also,it was found that the potato fbre incorporation to wheat rolls negatively affects both volume and specifcvolume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietaryfbre at levels 1 and 3 % had high overall acceptability