Czech J. Food Sci., X:X | DOI: 10.17221/29/2025-CJFS

Enhancing rheological properties of dough and quality of potato fibre-enriched breadOriginal Paper

Omar Saleh1, Hossam S. El-Beltagi ORCID...2, Abdelrahman R. Ahmed3, Hefnawy Taha1, Haiam O. Elkatary3, Abdalla El‐Hadary4, Hoda A.S. Farag3, Mahmoud Sitohy1, Ahmed Mahmoud Ismail5, Ali Osman1
1 Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
2 Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
3 Food and Nutrition Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia
4 Biochemistry Department, Faculty of Agriculture, Benha University, Benha, Egypt
5 Department of Arid Land Agriculture, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia

This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat 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 to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF, respectively. Protein, crude fibre, and ash levels significantly increased (P ≤ 0.05) with higher PF ratios. Moisture and carbohydrate contents were markedly reduced (P ≤ 0.05). The specific volume considerably decreased from 3.15 cm3·g–1 in the control to 2.9, 2.74, and 2.53 cm3·g–1 with the addition of 1, 2, and 3% PF to WF, respectively. All replacement samples exhibited no significant alterations (P ≤ 0.05) in L* values and substantially (P ≤ 0.05) increased values of yellowness (b*) 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.

Keywords: wheat flour; farinograph; bread quality; water absorption; specific volume

Received: February 14, 2025; Revised: October 12, 2025; Accepted: October 14, 2025; Prepublished online: December 15, 2025 

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