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Gluten-free bread made from modified sweet potato flour with nuts flour surpasses wheat

AIP conference proceedings
Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour
Dewi Desnilasari, Nok Afifah, Novita Indrianti

Paper Summary

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Researchers modified sweet potato flour using oxidation and irradiation to make gluten-free bread with added nuts flour. They compared this bread to wheat flour and native sweet potato flour. The modified sweet potato bread had higher moisture and dietary fiber, but lower protein. It was harder and springier than wheat bread, with similar color. The baking quality was lower than wheat bread. However, the modified sweet potato bread with soybean flour had the highest scores for taste, aroma, color, and overall acceptance in sensory evaluations.