INFLUENCE OF SWEET POTATO ADDITIVE ON THE QUALITY OF SPELT WHEAT BREAD

Abstract

The aim of this study was to determine the effect of sweet potato tuber puree on the quality of spelt wheat bread. The bread quality study was carried out in 2022 in the laboratories of Plant Food Raw Materials Quality Research, VMU ŽŪA, Food Raw Materials, Agronomic and Zootechnical Research, VMU ŽŪA, and Agrochemical Research, LAMMC Institute of Agriculture. Whole spelt wheat flour, salt, sugar, dry yeast, water and sweet potato tubers puree were used to make the bread. In the bread, a certain percentage (0 %, 20%, 35% and 50 %) of spelt wheat flour was replaced by sweet potato puree. Bread treatments: 1) control - bread without sweet potato puree; 2) 20% spelt wheat flour replaced by sweet potato puree; 3) 35% spelt wheat flour replaced by sweet potato puree; 4) 50% spelt wheat flour replaced by sweet potato puree. The contents of protein, fibre and ash of the bread were determined by standard methods. Quantification of potassium and calcium was carried out using inductively coupled plasma mass spectrometry (ICP-MS).

The results have shown that the addition of sweet potato puree increased the contents of fibre and ash of bread. Significantly higher contents of fibre (3,35 %) and ash were found in bread with 50 % sweet potato puree added compared to bread without the addition. The addition of sweet potato puree had a negative effect on the protein content of the bread. The protein content was significantly lowest in the bread with 50 % puree addition (15.75 %).  Calcium (839.62 mg kg^-1 ) and potassium (8619.76 mg kg^-1 ) were significantly higher in the bread with 50 % sweet potato puree.