The study looked at how replacing some wheat flour with orange-fleshed sweet potato flour affects dough and bread quality. They found that using 29.4% peeled or 28.0% unpeeled sweet potato flour, and baking at 180°C for 15 minutes, produced the best bread. Adding more sweet potato flour made the bread smaller, harder, and chewier, with darker crust and crumb. The dough also needed more time to develop. The researchers used special software to design their experiments and found that their models accurately predicted the outcomes.