Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

文献类型： 外文期刊

第一作者： Azeem, Muhammad

作者： Azeem, Muhammad;Mu, Tai-Hua;Zhang, Miao

作者机构：

关键词： Sweet potato-wheat bread; Thermomechanical properties; Dough rheological properties; In vitro starch digestibility

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 142 卷

页码：

收录情况： SCI

摘要： The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC), carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg white protein (EWP), soy protein isolate (SPI), total egg protein (TEP) and whey protein concentrate (WPC)) on the quality of sweet potato-wheat bread (SPWB) from 50% sweet potato flour (SPF) and 50% wheat flour (WF) were investigated. The changes of thermomechanical behaviour, rheological properties, water mobility of dough and in vitro starch digestibility of SPWB were evaluated. XG incorporation significantly increased the peak viscosity (from 259.50 to 1300.67 RVU) and water absorption (from 56.89% to 63.45%) of sweet potato-wheat flour. Dough incorporated with XG showed a homogeneous network structure with immense protein cross-linkages. SPWB with XG exhibited higher specific volume (2.09 ml/g), lower hardness (27.95 N), and expected glycemic index (35.87) as compared to other formulas. XG supplementation could be applied to produce novel SPWB with high quality.

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