Physicochemical and bread-making properties of flours from sweet potatoes with different flesh colours

• Main Authors: Mohammad Zahirul Islam,, Kim, Ji-Young, Lee, Young-Tack
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2020
• Online Access: http://journalarticle.ukm.my/15621/1/10.pdf; http://journalarticle.ukm.my/15621/; http://www.ukm.my/jsm/malay_journals/jilid49bil7_2020/KandunganJilid49Bil7_2020.html

Flour was prepared from Korean sweet potatoes (SPs) with different flesh colours (white, yellow/orange, and purple) and evaluated for physicochemical and pasting properties and their partial substitution for bread-making. SP tubers were soaked in sodium metabisulfite solution (anti-browning agent)...