Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour
文献类型： 外文期刊
作者：
Liu, Xingli
1
;
Mu, Taihua
1
;
Diego Yamul, Karim
1
;
Sun, Hongnan
1
;
Zhang, Miao
1
;
Chen, Jingwang
1
;
Fauconnier,
1
;
作者机构： 1.Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Passage Deportes 2, Gembloux, Belgium
3.UNLP CCT La Plata, CIDCA, Fac Ciencias Exactas
关键词： Dough property;Hydrocolloid;Protein structure;Specific volume;Texture;Thermal characteristics
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：
年卷期：
页码：
收录情况： SCI
摘要： The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan delta of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.
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