THE UTILITY OF COOKED POTATO IN BAKING BREAD AND ITS RELATION TO CRUDE PROTEIN AND BAKING STRENGTH

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Abstract
Two commercially milled flours, baked by a formula including the liquid drained from boiled sliced potato, gave loaves showing a progressive increase in color and loaf volume with increasing quantities of the liquid. Dried mashed potato, containing all the original material, also caused an increase in volume with each increment of potato.A number of doughs, including controls and doughs treated with varying proportions of mashed potato, showed increased gas production with increasing quantities of potato. The gas lost from the doughs also tended to increase in the same manner but was less than the increase in the total gas evolved. The volume of the doughs accordingly increased with increasing potato concentration.A series of 10 commercial flours of various types was baked by the simple basic formula and by one including 5, 10 and 40% of cooked mashed potato in addition. A baking was also made of a blend of 50 gm. of flour to 50 gm. of potato and another using 1% diastatic malt and 0.001% KBrO3 in addition to the simple ingredients. The resultant loaf volumes were found to increase as more potato was added. The higher protein flours gave larger loaves throughout. The color of the loaves decreased with the higher potato concentrations, the grain and texture of these loaves also being very poor. Loaf volumes and baking score, calculated on a basis of 100 gm. total material, decreased above 30% potato concentration. Loaves baked with more than 10% potato to 100 gm. flour were of inferior grain and texture. Crude protein and loaf volume were significantly related throughout.

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