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Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, th...
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/PMC9957154/ https://www.ncbi.nlm.nih.gov/pubmed/36826243 http://dx.doi.org/10.3390/gels9020073 |
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author | Yang, Liping Zhang, Houfang Huang, Biao Hao, Shimian Li, Songnan Li, Peiyan Yu, Haibing |
author_facet | Yang, Liping Zhang, Houfang Huang, Biao Hao, Shimian Li, Songnan Li, Peiyan Yu, Haibing |
author_sort | Yang, Liping |
collection | PubMed |
description | Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, the physicochemical properties, processing characteristics, and structures of mixed powders and their corresponding doughs with different PF content (0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100%) were investigated. The addition of PF dramatically increased the fiber content from 0.09 to 1.10 g·kg(−1) but diluted the protein in wheat flour. The peak and final viscosity of mixed powders decreased (from 5111.00 to 1806.33 cP and 5195.33 to 2135.33 cP, respectively) with an increase in PF fraction. The incorporation of PF significantly increased gelatinization temperature. The rapidly digestible starch decreased from 30.48% to 19.67%, and resistant starch increased from 16.93% to 41.84% when the PF content increased from 0% to 100%. The water absorption, stability time, and development time decreased with an increase in PF levels. The G′ and G″ of the dough decreased as the addition amount of PF increased, while tan δ presented a complex change tendency. Due to the decrease in protein content in the mixed powders, the addition of PF in wheat flour notably decreased the Hm values of doughs and total carbon dioxide volume produced during fermentation. Additionally, the SH and S–S contents decreased with an increase in PF fraction. Scanning electron microscopy results showed that when the PF content reached up to 80%, a poor and discontinuous gluten framework was formed in the dough. Results showed that PF affected the processing characteristics and gluten structures of wheat dough and was related to the interaction or competition for water molecules between protein and starch, as well as potato starch and wheat starch. Thus, the results of the present study can provide insights into the optimal level of addition of PF during the development of potato-based food products. |
format | Online Article Text |
id | pubmed-9957154 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99571542023-02-25 Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour Yang, Liping Zhang, Houfang Huang, Biao Hao, Shimian Li, Songnan Li, Peiyan Yu, Haibing Gels Article Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, the physicochemical properties, processing characteristics, and structures of mixed powders and their corresponding doughs with different PF content (0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100%) were investigated. The addition of PF dramatically increased the fiber content from 0.09 to 1.10 g·kg(−1) but diluted the protein in wheat flour. The peak and final viscosity of mixed powders decreased (from 5111.00 to 1806.33 cP and 5195.33 to 2135.33 cP, respectively) with an increase in PF fraction. The incorporation of PF significantly increased gelatinization temperature. The rapidly digestible starch decreased from 30.48% to 19.67%, and resistant starch increased from 16.93% to 41.84% when the PF content increased from 0% to 100%. The water absorption, stability time, and development time decreased with an increase in PF levels. The G′ and G″ of the dough decreased as the addition amount of PF increased, while tan δ presented a complex change tendency. Due to the decrease in protein content in the mixed powders, the addition of PF in wheat flour notably decreased the Hm values of doughs and total carbon dioxide volume produced during fermentation. Additionally, the SH and S–S contents decreased with an increase in PF fraction. Scanning electron microscopy results showed that when the PF content reached up to 80%, a poor and discontinuous gluten framework was formed in the dough. Results showed that PF affected the processing characteristics and gluten structures of wheat dough and was related to the interaction or competition for water molecules between protein and starch, as well as potato starch and wheat starch. Thus, the results of the present study can provide insights into the optimal level of addition of PF during the development of potato-based food products. MDPI 2023-01-17 /pmc/articles/PMC9957154/ /pubmed/36826243 http://dx.doi.org/10.3390/gels9020073 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 Yang, Liping Zhang, Houfang Huang, Biao Hao, Shimian Li, Songnan Li, Peiyan Yu, Haibing Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title | Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title_full | Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title_fullStr | Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title_full_unstemmed | Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title_short | Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour |
title_sort | studying the role of potato powder on the physicochemical properties and dough characteristics of wheat flour |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957154/ https://www.ncbi.nlm.nih.gov/pubmed/36826243 http://dx.doi.org/10.3390/gels9020073 |
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