sweet potato bread
Selected indexed studies
- Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. (J Food Sci Technol, 2022) [PMID:35602446]
- Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato. (Foods, 2022) [PMID:35627043]
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. (Foods, 2022) [PMID:35407138]
_Worker-drafted node — pending editorial review._
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- Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. (2023) pubmed
- Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread. (2022) pubmed
- Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato. (2022) pubmed
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread. (2022) pubmed
- Bambara Bean Substitution Improves the Nutritional Content and Increases the Satiety Index of Purple Sweet Potato Bread. (2024) pubmed
- Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia. (2022) pubmed
- Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality. (2018) pubmed
- Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp. (2022) pubmed
- Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. (2017) pubmed
- Orange-fleshed sweet potato (Ipomoea batatas) composite bread as a significant source of dietary vitamin A. (2018) pubmed