Textural and microstructural analyses of french bread containing sweet potato flour

Abstract

French bread had its wheat flour content partially substituted by several levels of sweet potato flour (0, 5, 10, 15 and 20%). After being processed following traditional methods of bread manufacture, its deformation degree, elasticity and structure were evaluated through texturometry optical microscopy. The results show the degree of deformation and elasticity in the microstructure of the bread depending on the flour substitution level.