Functions
In baked goods, potato flour has several functions:
- Liquid binding: attracts and holds water and aids in producing moist yeast bread and rolls.
- Thickener: increases the viscosity of many food systems including sauces and gravies.
- Color: provides a pale yellow color, and free sugars for Maillard’s browning reaction.
- Flavor: imparts a characteristic sweet and earthy flavor.
- Increases shelf life stability
- Texturizer: provides soft and tender crumb.
- Decreases dough development time.
Nutrition
Typical nutritional value of commercial potato flour per 100 g:
| Component | Grams |
|---|---|
| Carbohydrates | 83.1 |
| Protein | 6.9 |
| Water | 6.52 |
| Minerals | 3.14 |
| Fat | 0.34 |
Potato flour provides 357 kcal per 100 gram. It contains considerable amounts of vitamin B6 and minerals, mainly iron, magnesium, calcium, potassium and zinc.
These are Potato Flour benefits