Questions about Potato Flour
Hi everyone. I'm considering using some potato flour in my bread roll recipe. I have a few questions:
1. Does potato flour help to increase softness and moisture retention?
2. Does potato flour affect crumb structure significantly?
3. If I replace a % of flour with potato flour, should I increase the % of liquid?
4. Does potato flour adversely affect rise and volume? When dough has potato flour, will rise time (second rise) be affected (ie. should I let the dough rise for a longer period)?
Basically, I would like to make my bread rolls softer or as soft as they are now but with better retention of moisture, and without sacrificing volume. I would like my bread rolls to stay soft for a longer period of time. I'd love to hear about people's experience with potato flour, and ideas and suggestions would be much appreciated. Thanks!