Study of the effect of sweet potatoes on the technological modes of cooking fried bakery products
Authors:
Elvira A. Pyanikova, Anna E. Kovaleva, Oxana V. Evdokimova, Elena V. Ovchinnikova
Abstract:
Sweet potatoes are rich in soluble dietary fiber and may have a positive effect on bowel function and help control blood sugar levels. The purpose of this study is to investigate the effect of sweet potatoes on the production methods used to prepare fried bakery products. The authors found that to produce high-quality fried bakery products (donuts) that comply with GOST 32677-2014, sweet potatoes should be baked in their skins in a combi-steamer for 20 minutes at 160 °C before being added to the dough. This method limits water evaporation from the sweet potato's interior and ensures complete starch gelatinization. This method, compared to using boiled sweet potatoes, reduces the moisture content in the dough (the moisture and dry matter content of baked sweet potatoes are 70.6% and 29.4%, respectively, while those of boiled sweet potatoes are 81.0% and 19.0%, respectively). A partial replacement of wheat flour with ground-baked sweet potato at a rate of 10% was found to be optimal. This ratio of wheat flour to ground sweet potato yielded a dough with a viscosity of 288 conventional units (mPa·s) according to the EAK-2m viscosity tester. Ground baked sweet potato was added to the dough cooled to a temperature of 14 °C without intensive mixing, which helped maintain the dough's moisture content and facilitated the doughnut-shaping process. The authors established the following frying conditions for doughnuts in deep-frying oil: temperature 180–200 °C, duration 30–60 seconds. The addition of sweet potato, pre-baked in its skin, affects the dough's moisture content and thermal conductivity by softening and partially destroying starches during heat treatment, reducing frying time by approximately 30–50 seconds.
Keywords:
fried bakery products; donuts; sweet potato; technological mode; technological process; dough viscosity
For citation:
Pyanikova E.A., Kovaleva A.E., Evdokimova O.V., Ovchinnikova E.V. Study of the effect of sweet potatoes on the technological modes of cooking fried bakery products. Индустрия питания|Food Industry. 2026. Vol. 11, No. 3. Pp. 37–46. DOI: 10.29141/2500-1922- 2026-11-3-4. EDN: LJMKHG.
