Purple potato flour boosts nutrition and taste of steamed bread.
Adding whole purple potato flour to wheat flour affects the properties of dough and the quality of steamed bread. Increasing the amount of purple potato flour leads to higher water absorption, gas release, and bread hardness, but lower dough stability and volume. Viscosity of the dough decreases initially but then increases with more purple potato flour. Steamed bread with 20% purple potato flour is considered acceptable in sensory evaluation. Overall, adding an appropriate amount of purple potato flour improves the nutrition and variety of steamed bread without compromising its quality.