Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

doi:10.1016/S2095-3119(20)63433-5

Journal of Integrative Agriculture ›› 2021, Vol. 20 ›› Issue (1): 300-310.DOI: 10.1016/S2095-3119(20)63433-5

收稿日期:2020-02-08 出版日期:2021-01-01 发布日期:2020-12-13

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

YIN Jian², CHENG Li^{1, 2, 3}, HONG Yan^{1, 2, 3}, LI Zhao-feng^{1, 2, 3}, LI Cai-ming^{1, 2, 3}, BAN Xiao-feng^{1, 2, 3}, GU Zheng-biao^{1, 2, 3}

¹State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China
² School of Food Science and Technology, Jiangnan University, Wuxi 214122, P.R.China
³ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, P.R.China

Received:2020-02-08 Online:2021-01-01 Published:2020-12-13
Contact: Correspondence CHENG Li, Tel/Fax: +86-510-85329237, E-mail: chenglichocolate@163.com
About author:YIN Jian, E-mail: 305928801@qq.com;
Supported by:
This work was supported by the National Natural Science Foundation of China (31701527), the National Key Research and Development Program of China (2017YFD0400401), the Policy Guidance Program of Jiangsu Province, China (SZ-SQ2017021) and the Jiangsu Province “Collaborative Innovation Center of Food Safety and Quality Control” industry development program, China.

摘要/Abstract

摘要：

为提高马铃薯全粉-小麦粉（1:1，w/w）复合面包的品质，开发出了先搅拌形成小麦粉面团，再将马铃薯全粉加入搅拌形成最终面团的“两段式和面工艺”。本文验证了该方法的改良效果，并探究了不同面团体系中水分在面筋蛋白-糊化淀粉复合网络结构中的迁移和分布规律。结果表明，两段式和面工艺能显著提高复合面包的品质，具体表现为使面包比容从2.26 mL/g增大至2.96 mL/g，面包心硬度从417.93 g降低至255.57 g。面团发酵流变学特性测定结果显示，与传统工艺相比，新工艺显著提高了面团最大发酵高度和持气率，推迟了漏气时间，证明面筋网络质量得到优化。低场核磁测定结果证明，使用传统和面工艺时，由于面团中马铃薯全粉的质子运动性大于面筋蛋白，面团中的糊化马铃薯淀粉与面筋蛋白竞争吸水，限制了面筋网络的充分形成；两段式和面工艺能使面筋蛋白能在搅拌的第一阶段充分水合，第二阶段糊化马铃薯淀粉对面筋蛋白的水分竞争吸收作用就能被显著削弱，面筋网络的质量得到了显著提升。

Abstract:

The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g^–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.

Key words: gelatinized starch , gluten network , potato flour , water distribution , two-stage dough mixing process

. [J]. Journal of Integrative Agriculture, 2021, 20(1): 300-310.

YIN Jian, CHENG Li, HONG Yan, LI Zhao-feng, LI Cai-ming, BAN Xiao-feng, GU Zheng-biao . Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour[J]. Journal of Integrative Agriculture, 2021, 20(1): 300-310.

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Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

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