Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Abstract

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 δ 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.

Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

“…Liu et al . (, ) also observed that hydrocolloid addition limited bread staleness, owing to the limitation of water mobility, thus influencing the gelatinisation process by decreasing the ∆ H . This result was also proved by that fibre hindered starch swelling because of limiting the water mobility of the ungelatinised granules (Rosell et al ., ).…”

“…Similar results have also been demonstrated by Liu et al . (, ), who have found that mixing under vacuum increased the large polymeric protein and glutenin macropolymer content. The results can also be ascribed to the electrostatic and hydrophobic interactions between different ingredients.…”

“…Dough protein was extracted in accordance with the method of Liu et al . (, ). The classical method proposed by Laemmli () was as the SDS‐PAGE condition with an AE‐6450 electrophoresis system (Atto Corporation, Tokyo, Japan).…”

“…Moreover, the researchers further studied the microstructure of dough mixed under different vacuum times and degrees, and discovered that a more continuous, even and tight gluten network structure formed at certain times and degrees. Furthermore, vacuum mixing did not significantly influence the protein subunits but significantly increased the content of disulphide bonds and the ratio of β‐sheets to β‐turns (Gao et al ., , ; Liu et al ., , ).…”

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

“…With the increasing awareness of health, there recently became a trend of “staplization” of minor grains, potato, or maize by introducing them into the system of staple foods dominated by wheat and rice. Such attempts were mostly focused on gluten‐free bread from minor grain, potato, and maize, or composite bread mixed with wheat (Brites, Trigo, Santos, Collar, & Rosell, ; Liu et al, ). However, the dilution and disruption of gluten network in a composite dough could decrease consistency, cohesiveness, and extensibility of the dough, and result in quality deterioration of bread on texture, taste, shelf life, appearance, and specific volume (Jafari, Koocheki, & Milani, ; Moore, Juga, Schober, & Arendt, ).…”