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Potato Flour by menberumn2011 is a document available to read on EtoBox.

The study evaluates the effects of potato flour on bread quality and starch characteristics, finding that adding 5-15% potato flour improves texture and moisture retention while reducing bread firmness and estimated glycemic index. The inclusion of potato flour significantly increases resistant starch content, which has health benefits. Overall, while potato flour may decrease dough strength and loaf volume, it enhances bread

Author

menberumn2011

Language

EN