Influence of potato flour on dough rheological properties and quality of steamed bread

文献类型： 外文期刊

第一作者： Liu Xing-li

作者： Liu Xing-li;Mu Tai-hua;Sun Hong-nan;Zhang Miao;Chen Jing-wang;Liu Xing-li

作者机构：

关键词： potato flour;thermo-mechanical properties;viscoelasticity;rheofermentometer;texture properties;antioxidant activity

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2016 年 15 卷 11 期

页码：

收录情况： SCI

摘要： It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0-35%) on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheoloqical properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63 (0%) to 60.01 (35%). Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

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