Influence of potato flour on dough rheological properties and quality of steamed bread

doi:10.1016/S2095-3119(16)61388-6

Journal of Integrative Agriculture ›› 2016, Vol. 15 ›› Issue (11): 2666-2676.DOI: 10.1016/S2095-3119(16)61388-6

• 论文 • 上一篇

收稿日期:2015-11-30 出版日期:2016-11-04 发布日期:2016-11-04

Influence of potato flour on dough rheological properties and quality of steamed bread

LIU Xing-li^{1, 2}, MU Tai-hua¹, SUN Hong-nan¹, ZHANG Miao¹, CHEN Jing-wang¹

¹ Key Laboratory of Agro-Products Processing, Ministry of Agriculture/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, P.R.China
² Laboratory of General and Organic Chemistry, University of Liege, Gembloux 2-5030, Belgium

Received:2015-11-30 Online:2016-11-04 Published:2016-11-04
Contact: MU Tai-hua, Tel/Fax: +86-10-62815541, E-mail: mutaihua@126.com
About author:LIU Xing-li, E-mail: liuxingli1987@sina.cn;
Supported by:
This scientific study was financed by the Public Welfare Industry (Agriculture) Research Project of China (201503001-2), the Agricultural Special Financial in 2015 of China, and the Basic Research Expenses Budget Incremental Project of Chinese Academy of Agricultural Sciences (2014ZL009). We thank the University of Liège-Gembloux Agro-Bio Tech and more specifically the research platform AgricultureIs Life for the funding of the scientific stay in Belgium that made this paper possible.

摘要/Abstract

Abstract: It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO₂ and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63 (0%) to 60.01 (35%). Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

Key words: potato flour , thermo-mechanical properties , viscoelasticity , rheofermentometer , texture properties , antioxidant activity

LIU Xing-li, MU Tai-hua, SUN Hong-nan, ZHANG Miao, CHEN Jing-wang. [J]. Journal of Integrative Agriculture, 2016, 15(11): 2666-2676.

LIU Xing-li, MU Tai-hua, SUN Hong-nan, ZHANG Miao, CHEN Jing-wang. Influence of potato flour on dough rheological properties and quality of steamed bread[J]. Journal of Integrative Agriculture, 2016, 15(11): 2666-2676.

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Influence of potato flour on dough rheological properties and quality of steamed bread

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