Effects of taro powder on the properties of wheat flour and dough

Abstract

This work aimed to investigate the effect of taro powder on the quality of wheat flour products. The water and starch content, whiteness, pasting properties, texture, microstructure, rheological properties of dough and water distribution in dough were analyzed. Taro powder significantly increased the peak viscosity, trough viscosity, final viscosity and setback value in the gelatinization process of flour, reduced the breakdown value, and increased the gelatinization temperature. Taro flour showed the ability to improve the farinographical properties and gelatinizing properties of flour. Adding taro flour reduces the development time and softness of the dough while increasing water absorption. The starch content, peak viscosity and water absorption of the mixed flour were the highest when the proportion of taro powder was increased to 25%. As the amount of taro powder increases, the color and hardness of the mixed flour dough become deeper, and the moisture inside the dough becomes less easily lost. The addition of taro powder may make the dough less resistant to mechanical blending and slightly less viscoelastic, but the gluten structure is smoother. In short, when the added amount of taro powder is 20% or 25%, it can meet the processing conditions.

Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour

“…This result indicated that lower addition of WQF (less than 20%) and fermentation improved the elasticity and rigidity of mixed flour dough to some extent; however, higher addition of WQF (more than 20%) led to an inverse trend that decreased the dough elasticity and rigidity. Similar conclusions had also been reported by Zhang et al (2016) and Zuo et al (2022). In Figures 2(b) and 2(c), as compared to sample C, the dough extensibility and energy value of mixed flour exhibited a similar trend which decreased from 145.0 ± 1.0 to 91.0 ± 4.2 min as WQF was added in the mixed flour.…”

“…Glutenin in wheat flour gives gluten good elongation, and gliadin gives gluten good elasticity (Diego and Alba, 2020). The energy value represents the total energy it takes to stretch the dough from the beginning until it breaks; a higher energy represents a stronger dough (Zhang et al, 2016). The addition of non-gluten flour such as WQF will dilute the gluten protein network, and cannot form a network that is strong enough to finish the latter process such as fermentation and heating, especially for a higher amount addition of WQF.…”

“…It should be noted that although the addition of WQF can nutritionally enhance the quality of steam bread, it will decrease the texture and eating quality with increasing amount of WQF. The replacement of wheat flour by grain flour, such as calamondin fibre, sorghum, and WQF can result in a more rigid and less extensible dough, and the acceptable substitution of wheat flour is only less than 20% (Zhang et al, 2019;Demir and Bilgiçli, 2020;Barakat et al, 2022). The limited addition of WQF greatly restricts its maximum nutritional benefits and popularisation in staple food.…”

Study on the rehabilitation training effect of exoskeletal diseases based on the skeletal muscle geometry modeling method

“…Meanwhile, for further study, the supporting phase and the oscillating phase can be divided into eight stages as shown in FIG. 2 below [2].…”

Effects of carrot powder on properties of pre-gelatinized waxy rice starch

“…Cellulose, pectin and other substances in fruit and vegetable powder can affect the intermolecular arrangement of starch and change the characteristics and structure of starch gel (Correa & Ferrero, 2015). Therefore, in many researches fruit and vegetable powder is added in flour products to develop products with better properties (Zhang et al, 2022). When the ratio of Chinese yam powder to low-gluten flour was 1:5, the contents of fat and fast-digestible starch were significantly reduced, while the contents of flavonoids, resistant starch, slow-digestible starch and protein were significantly increased to meet the market demand (Yalindua et al, 2021;Kurek & Sokolova, 2020).…”