Baking loss of bread with special emphasis on increasing water holding capacity

Abstract

Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8–80.8%) and PF (61.7–71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6–7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8–38.0%) followed by PF (34.5–35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.