Historically, potato flour has been made from lower grades of potatoes than potato flakes. It is probably the oldest commercial dehydrated potato products, having been produced for sale in the United States as early as 1917.
Potato flour has been associated with the baking of bread for a long time, and it is known to reduce staling and improve toasting properties of bread.
Bakers have traditionally used peeled, cooked and mashed potatoes to impart potato flavor and improve retention of freshness in bread. In general flour is sued in bread to the extent of 6%. At 2-3%, it helps materially to preserve freshness due to increased water absorption.
Potato flour is also reported to provide a distinctive flavor, reduce product firming and staling and assist in the leavening of the product.
The leavening function of potato flour was employed prior to the introduction of compressed yeast. It was reported that the additional of 5% potato flour to whole wheat flour did not deteriorate the quality of pan bread but rather improved the ‘liveliness of the dough’.
Potato flour
