Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation

• Published in: International journal of food science & technology 2004-02, Vol.39 (2), p.231-238
• Main Authors: Hsu, Chin-Lin, Hurang, Shu-Lin, Chen, Wenlung, Weng, Yih-Ming, Tseng, Chin-Yin
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Dioscorea prupurea; Food industries; free radical scavenging; Fundamental and applied biological sciences. Psychology; yam flour blended bread
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1046/j.0950-5423.2003.00770.x

Summary Yams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze‐dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health‐promoting foods.