Bread supplemented with SPF

B. Macroscopic and Sensory Evaluation of Bread Supplemented with SPF (Greene and Bovell-Benjamin, 2004)... 

C. Development and Storage Stability of Breads Supplemented with SPF and Dough Enhancers (Hathorn et al, 2005)... 

B. MACROSCOPIC AND SENSORY EVALUATION OF BREAD SUPPLEMENTED WITH SPF (GREENE AND BOVELL-BENJAMIN, 2004)... 

C. DEVELOPMENT AND STORAGE STABILITY OF BREADS SUPPLEMENTED WITH SPF AND DOUGH ENHANCERS (HATHORN ETAL., 2005)... 

Many studies have reported the feasibility of using SPF as an alternative to wheat especially in bakery products. Woolfe (1992) reported that at SPF substitution levels above 20%, bread became unacceptable in terms of loaf volume, flavor, and texture. In Peru, commercial bakeries are producing widely accepted bread supplemented with 15% and 30% sweeet potato (Huaman, 1992). The technology has advanced, and substitution levels as high as 65% SPF have resulted in bread with acceptable loaf volumes, flavor and texture. For example, breads supplemented with 50%, 55%, 60%, and 65% SPF had acceptable texture and loaf volumes (Greene et al, 2003). Marklinder et al. (1996) considered barley sourdough bread that yielded volumes >450 ml as acceptable, and 990-ml loaf volume for standard wheat bread as acceptable. The studies reported below illustrate the advances in utilization of SPF. 

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