Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

文献类型： 外文期刊

第一作者： Carballo Perez, Isela

作者： Carballo Perez, Isela;Mu, Tai-Hua;Zhang, Miao;Ji, Lei-Lei;Carballo Perez, Isela

作者机构：

关键词： Bread; dough properties; high hydrostatic pressure; sweet potato flour

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 4 期

页码：

收录情况： SCI

摘要： The effect of high hydrostatic pressure (HHP, 100-400 MPa) for 20min at 25 degrees C to sweet potato flour (SPF) on dough properties and characteristics of sweet potato-wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (T-P) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (H) had a slight increase, expect that at 200MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1MPa) to 1246ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.

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