Effect of ingredients on the quality of gluten-free steamed bread based on potato flour

文献类型： 外文期刊

第一作者： Liu, Xingli

作者： Liu, Xingli;Mu, Taihua;Sun, Hongnan;Zhang, Miao;Chen, Jingwang;Chen, Jingwang;Fauconnier, Marie Laure

作者机构：

关键词： Bread making; Food physical properties; Coeliac; Food process modeling; Texture

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2019 年 56 卷 6 期

页码：

收录情况： SCI

摘要： Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height (H-m), specific volume (SV) and hardness, as well as H-m correlated with SV (R-2=0.6993) and hardness (R-2=0.7273). Moreover, the optimal formulation contained 4.84g/100g PGPF, 1.68g/100g HPMC, 5.87g/100g EWP, and 69.69g/100g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour.

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