Effect of heat treatment 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;Mu, Tai-Hua;Zhang, Miao;Ji, Lei-Lei;Carballo Perez, Isela

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关键词： Heat treatment;sweet potato flour;dough properties;characteristics;bread

期刊名称：FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL （ 影响因子：2.023； 五年影响因子：2.24 ）

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收录情况： SCI

摘要： The effect of heat treatment at 90, 100, 110 and 120? for 20min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter (p<0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120?. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120?, the gelatinization temperature and enthalpy change of sweet potato flour at 110? were the lowest, which were 77.94? and 3.67J/g, respectively (p<0.05). After heat treatment, gas retention of the dough with sweet potato flour increased significantly from 1199ml without heat treatment to 1214ml at 90? (p<0.05). In addition, specific loaf volume of sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90? (2.53 cm(3)/g) (p<0.05). Thus, heat treatment at 90? to sweet potato flour could be potentially used in wheat bread production.

分类号： S1

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