Studies in composite flours I – the use of sweet potato flour bread and pastry making

G.M. Sammy

Abstract


The use of sweet potato flour as a partial substitute for wheat flour has been studied in India (SINGH et al., 1953), in Israel (PLAUT et al., 1953) and in Peru (FEUNTA, 1960) and it was found that five to ten percent of wheat flour could be so replaced without difficulty. The feasibility of admixing other root-crop flours and defatted oilseed meals with wheat flour for baking has also been studied by ANON, 1953; FINNEY et al., 1950; GREWE, 1945; KIM and DE RUITER, 1968; SUBRAHMANYAN and SWAMINATHAN, 1959; and SUMMERS and THURBER, 1953.


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