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Production of Potato Breads

A. Z. Rupa
Institute of Food Science & Technology, BCSIR, Dhaka, Bangladesh

I. Hussain
Institute of Food Science & Technology, BCSIR, Dhaka, Bangladesh

O. Goni
Department of Food Technology, Bangladesh Agricultural University, Mymensing

Abstract/ Executive Summary:

This study conduct to produce nutritious bread using locally abundant and available raw materials such as wheat, potato, soybean flour & oil. Potato ranks third in Bangladesh behind rice and wheat, in terms of total production. Potato is commonly used as a vegetable in Bangladesh, but in many other areas potato is treated as a staple food. Policy makers and administrators realize that, to meet the country's growing food requirements, the dependence on cereals must be reduced. A bounty production of potatoes in Bangladesh should channelize to product diversification to legitimize the price of Potatoes will help the potato farmers. It is relatively labor-intensive and land-intensive and would combine well with other crops in cropping systems to use land that would otherwise be idle. A sharp revenue earning will be enjoyed for the Government provided potato diversified use occurs here in Bangladesh. This study was dedicated to very high share use of potatoes in various frequently used foods like bread. Trying to use upto 50% of potato to make various products like bread, cakes & potato flakes. The proximate analysis test or laboratory test shows containing protein 2.26% comparing with market breads 1%. The taste of bread produced in our laboratory was compared with other five company wheat breads, available in market. The product showed extraordinary softness & flavor relative to other market available breads.

Keywords: Potato; Wheat; Bread; Nutritional value; Revenues

Location: Institute of Food Science & Technology, BCSIR, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Bread

Objectives:

To observe and determine the process and quality of potato breads

Methodology:

The potato used in this study to produce potato breads with a high proportion of potato with small amount of wheat and soya flour. Processing of potato: Potato was boiled, peeled and smashed to make breads. Blend formation: Blend formation of our final product (for 100gm Bread) is, Wheat flour-30gm, Potato -45gm, Soy flour -3gm, Sugar-15gm, Yeast-1.5 gm, Soya-4gm, Baking process: Blended mixture of bread was baking for 25 minutes at 180ºF. We used electric oven for baking. Analysis for biomolecules: Ash, moisture, protein (micro-kjeldahl), fat (soxhletapparatus), fiber, sugar (ts/rs) (lane and eynon method), carbohydrate. A panel test for checking bread taste was done. Oil-5ml, Salt-0.5gm.

Source of Information: Bangladesh J. Sci. Ind. Res. 48(3), 201-204, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

High protein was observed in the potato breads compared to the local wheat based breads, as shown. The sensory evaluation testes of potato bread and other breads were done with a simple and practical feeding as a panel test. Public acceptance of potato bread was overwhelming comparing to other market wheat breads though analytically it's not too much different from others.

Knowledge Management: Journal