Rheological and microstructural properties of wheat flour dough systems added with potato granules

文献类型： 外文期刊

第一作者： Xu, Fen

作者： Xu, Fen;Hu, Honghai;Liu, Qiannan;Dai, Xiaofeng;Zhang, Hong;Xu, Fen;Hu, Honghai;Liu, Qiannan;Dai, Xiaofeng;Zhang, Hong

作者机构：

关键词： Potato granules;Wheat;Dough;Rheology;Microstructure;Noodle;Texture

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2017 年 20 卷

页码：

收录情况： SCI

摘要： It is expected to improve the utilization of potatoes and enhance the nutritional value of traditional staple food by adding a certain proportion of potato granules to wheat flour in developing noodles and bread. This research aimed to investigate the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples. The rheological properties of dough samples with various proportions of potato granules (0, 20, 25, 30, 35, and 40 wt%) were determined using a rheometer. The typical steady flow curves of the dough samples exhibited shear-thinning behaviour. Frequency sweep tests revealed that the addition of the potato granules increased the storage and loss moduli (G' and G '') but decreased tan (G ''/G'). The creep-recovery curves indicated that the deformation of the dough samples decreased significantly as the proportions of potato granules increased. Compared with the control sample, the blended potato granule samples showed a delay in the dough gelatinization temperature, as demonstrated by temperature sweep tests. The rheological behaviour of the dough samples was correlated with the results obtained through scanning electron microscopy. Noodles added with 20% potato granules was suggested as the most appropriate recipe considering the textural analysis.

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