Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

Денг, Чунлі; Мelnyk, Oksana; Luo, Yanghe

doi:10.15587/1729-4061.2022.265234

Cited by 3 publications

(5 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…HMT modified potato starch was prepared as the method previously reported by Deng (Deng et al, 2022a). The moisture content of starch was adjusted to 23.56%, then the starch was sealed and equilibrated 24 h at room temperature for moisture balance.…”

Section: Preparation Of Modified Potato Starchmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

View full text Add to dashboard Cite

This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

show abstract

Section: Preparation Of Modified Potato Starchmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

View full text Add to dashboard Cite

show abstract

“…Deng et al. (2023) reported that when modified potato flour is added in excess, wheat flour loses its gluten protein content, and the dough network weakens, resulting in noodles with poor texture characteristics. On the other hand, an increase in hardness with the substitution of wheat flour with potato flour has been reported by Pu et al.…”

Section: Resultsmentioning

confidence: 99%

“…Deng et al. (2023) mentioned that by interacting with potato and wheat flour and increasing water absorption in the potato–wheat system, starch particles would fill in the gluten network, reducing dough elasticity and hindering the formation of gluten networks, which results in a reduction in pores and an increase in noodles' hardness.…”

Section: Resultsmentioning

confidence: 99%

Investigating potato flour processing methods and ratios for noodle production

Buzera,

Gikundi,

Kajunju

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze‐drying (FD) and low‐temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze‐dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze‐dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.

show abstract

“…In comparison to noodles crafted entirely from 100% rice flour, noodles manufactured using a blend of flour and JS-HMT starch exhibit an extended cooking time ranging from 373 to 414 s, coupled with an elevation in dry matter water absorption rate (139.40-157.20%), dry matter loss (1.61-5.25%) and breakage rate during cooking (1.42-1.72%). The higher the JS-HMT content, the more pronounced the alterations in the cooking characteristics of noodles become (Deng et al, 2023).…”

Section: Cooking Properties Analysis Of Rice Noodlesmentioning

confidence: 99%

“…The incorporation of HMT starch weakens the network structure in noodles, potentially causing the dissolution of watersoluble substances. This, in turn, increases the dry matter loss rate of noodles and may even lead to noodle breakage (Deng et al, 2023).…”

Section: Cooking Properties Analysis Of Rice Noodlesmentioning

confidence: 99%

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Vu,

Nguyen,

Nguyen

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryIn efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredients is of interest. The results of producing RS from jackfruit seeds show that the RS content increased from 25.97% to 52.26% by heat‐moisture treatment. After the modification process, the starch granules remained undeformed but exhibited agglomeration and the crystalline structure changed from type A to type C. The thermal properties of the starch were improved (85.16–90.42 °C), and higher gelatinisation temperature, around 2–7 °C. However, its swelling and solubility decreased by 35.32–72.59% and 15.83–79.10%, corresponding.

show abstract

Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

Cited by 3 publications

References 34 publications

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Investigating potato flour processing methods and ratios for noodle production

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

Contact Info

Product

Resources

About