Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
| Autor: | Nan Xiping, Meng Yue, Liu Xiangying, Lining Kang, Jieying Fan, Sun Hongrui, Tian Zhigang, Yang Zhiqiang, Xianpeng Zeng |
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| Rok vydání: | 2020 |
| Předmět: |
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digestive oral and skin physiology fungi food and beverages Industrial chemistry 04 agricultural and veterinary sciences Steamed bread 040401 food science 03 medical and health sciences 0404 agricultural biotechnology 0302 clinical medicine Correlation analysis 030221 ophthalmology & optometry Quality (business) Food science Engineering (miscellaneous) Potato starch Food Science Biotechnology Mathematics media_common |
| Zdroj: | International Journal of Food Engineering. 16 |
| ISSN: | 1556-3758 |
| DOI: | 10.1515/ijfe-2019-0273 |
| Popis: | Potato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production. |
| Databáze: | OpenAIRE |
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