Evaluation of Potato Wheat Composite Flour for Bread Production in Ethiopia

Consumption of wheat flour for bread and other baked products has increased in Ethiopia as well as worldwide. However, the wheat produced in Ethiopia is not enough to support bakery and pastry industries. Therefore, this research aimed to evaluate suitability of composite flour from wheat and potato for commercial bread making. The experiment were conducted by blending wheat and potato flour in the ratio of 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30, respectively. The composite flour samples were evaluated for their functional propertties, rheological characteristics, and proximate composition. Functional and rheological properties of wheat-potato composite flour in the ratio of 75:25 had comparable properties with 100% wheat flour. Furthermore, breads produced from this mix was evaluated for it’s physical and sensory qualities. Physical and sensorial qualities of bread made from this composite flour had no significant difference from wheat flour bread at (p> 0.05). Hence, substitution of wheat flour up to 25% with potato flour is possible for commercial bread making.