Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin

Effect of potato flour on quality and staling properties of wheat–potato flour bread

“…For both crust ( Figure 3a) and crumb (Figure 3b), all WPFBs had a higher water content than WFB during 7 days storage. The starch in PF was in the gelatinized state, which had a high water-binding ability, so the PF could be used as a humectant to prevent moisture loss during bread aging (Joshi et al, 2018). On the other hand, high water content of bread could decrease hardening rate (He & Hoseney, 1990).…”

“…In the composite bread, the addition of gelatinized starch delayed the recrystallization of the starch, it is reasonable to suppose that the gelatinized starch changed the structure of the gluten network. This was probably because the PF did not have gluten network and thus hindered the process of water diffusion and transfer, as well as the interaction of starch and gluten (Joshi et al, 2018), moreover, the water redistribution could affect F I G U R E 6 XRD patterns of bread crumb after stored for different times (0, 1, 3, 5, and 7 days). WFB: wheat flour bread; WPFB20, WPFB30, WPFB40, and WPFB50: wheat-potato flour bread with 20%, 30%, 40%, and 50% potato flour addition, respectively F I G U R E 7 Total mass crystallinity grade (TC) of different storage time bread.…”

“…Introduction of PF to wheat foods could improve the comprehensive utilization efficiency of potato and expand its application. Furthermore, it could decrease the intake of gluten content for special needs, thus reduces the risk of celiac disease (CD) (Joshi, Sagar, Sharma, & Singh, 2018).…”

“…The addition of potato flour to bakery products slowed down the staling rate as a fresh-keeping agent (Joshi et al, 2018). However, more information is needed to evidence the antistaling efficiency of potato flour and look inside the mechanism.…”

“…PF addition resulted in both lower loaf volume and height, leaving the crust a further distance to the top heating elements of the oven during baking. Consequently, inadequate Maillard reaction during baking resulted in the pale crust and loss of the yellow-brown color which is characterized in the baking product(Joshi et al, 2018). The diagram for selecting linear range from compression curve demonstrated the bread from WPFB toward yellow.…”