USPB International Dehy program demonstrates physical properties of Dehy in Bakery Applications

Chef Yutaka Yamazaki of the Technology Development Division of Saint-Germain made potato pan bread for this study. Based on his experience in Europe, he recommends making bread with potatoes. He used US dehy standard potato flakes, which have high quality throughout the year, to make mashed potatoes to mix into bread dough.

Yamazaki made two types of pan bread: Potato 7%, which contained potatoes and wheat flour at the ratio of 21% (7% standard potato flakes + 14% water);and Potato 12%, which contained 36% potatoes (12% standard potato flakes + 24% water). In order to make the difference between the potato contents clear, the same basic formula was used for Potato 7% and Potato 12%. The only difference was that part of the flour was replaced by standard potato flakes. “Even 1% potato flakes will changes to the texture of bread,” said Yamazaki.

The results of the hardness measurement using three measurement methods indicated that potato pan bread was softer than wheat flour pan bread.