EVALUATION OF ELASTICITY AND MECHANICAL PROPERTIES OF BREAD DOUGH MADE WITH REPLACED FLOUR POTATO (IPOMOEA BATATA)

Abstract

The effect of the incorporation of sweet potato flour, with 30% replacement in 1kg of wheat flour was evaluated to determine the behavior of elastic and mechanical
properties during the kneading and baking stage of bread. For the evaluation the following varieties were studied: Morado Brazil, Morado Ecuador, Guayaco Morado,
Ina and Toquecita, and the evaluated properties were: texture (hardness, elasticity, firmness, chewiness) measured by a texture meter Bloomfield and volume was measured by INEN standard (NTE INEN 0530: 80). The design employed was completely at random, using analysis of variance at 5% significance level. The results
obtained showed that elasticity attribute in texture variable presented significant differences (P <0.05). Analysis concluded that including Toquecita flour in the mixture
to form the dough, had the highest elasticity of 13.32mm. However, Morado Ecuador variety flour presented a 6.24 mm elasticity value, ideal for both the malleability of the dough and the freshness of the bread, and concerning volume, the inclusion of Ecuador Morado flour and Ina in the formulation of bread, showed an increase in volume at 93.30 and 93.67cm3 respectively, close to the normed value for wheat flour bread.