title: Baking loss of bread with special emphasis on increasing water holding capacity.
abstract: Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.
authors.affiliation: Department of Food Processing Technology, School of Engineering, Tezpur University, Tezpur, 784 028 India.
authors.forename: D
authors.initials: D
authors.lastname: Kotoki
authors.forename: S C
authors.initials: SC
authors.lastname: Deka
keywords: Baking agents; Baking loss; Bread; Water holding capacity