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Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% subs...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858315/ https://www.ncbi.nlm.nih.gov/pubmed/36673489 http://dx.doi.org/10.3390/foods12020398 |
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author | Hu, Han Zhou, Xiangyu Zhang, Yuxin Zhou, Wenhua Zhang, Lin |
author_facet | Hu, Han Zhou, Xiangyu Zhang, Yuxin Zhou, Wenhua Zhang, Lin |
author_sort | Hu, Han |
collection | PubMed |
description | This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products. |
format | Online Article Text |
id | pubmed-9858315 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98583152023-01-21 Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough Hu, Han Zhou, Xiangyu Zhang, Yuxin Zhou, Wenhua Zhang, Lin Foods Article This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products. MDPI 2023-01-13 /pmc/articles/PMC9858315/ /pubmed/36673489 http://dx.doi.org/10.3390/foods12020398 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hu, Han Zhou, Xiangyu Zhang, Yuxin Zhou, Wenhua Zhang, Lin Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title | Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title_full | Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title_fullStr | Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title_full_unstemmed | Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title_short | Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough |
title_sort | influences of particle size and addition level on the rheological properties and water mobility of purple sweet potato dough |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858315/ https://www.ncbi.nlm.nih.gov/pubmed/36673489 http://dx.doi.org/10.3390/foods12020398 |
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