Enhancing rheological properties of dough and quality of potato fibre-enriched bread

This study investigates the effect ofvarying concentrations ofpotato fibre (PF) (1, 2, and 3%) onwheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated toassess bread quality. The impact ofPFonbread sensory evaluation was estimated. The addition ofPFsignificantly affected the properties ofthe dough. Moreover, the data indicated asubstantial increase inwater absorption (<i>P</i>≤0.05) from 57.2% for the control to65.5, 73.3, and 77.6% with the addition of1, 2, and 3% PF toWF, respectively. Protein, crude fibre, and ash levels significantly increased (<i>P</i>≤0.05) with higher PF ratios. Moisture and carbohydrate contents were markedly reduced (<i>P</i>≤0.05). The specific volume considerably decreased from 3.15cm³·g^–1 inthe control to2.9, 2.74, and 2.53cm³·g^–1 with the addition of1, 2, and 3% PF toWF, respectively. All replacement samples exhibited nosignificant alterations (<i>P</i>≤0.05) in<i>L</i>*values and substantially (<i>P</i>≤0.05) increased values ofyellowness (<i>b</i>*) in all fortified samples relative to the control. Sensory assessments revealed that PF can be incorporated into WF at concentrations of 1% and 2% without compromising the overall acceptability of bread compared to the control.