Rheological and microstructural properties of wheat flour dough systems added with potato granules

Abstract

It is expected to improve the utilization of potatoes and enhance the nutritional value of traditional staple food by adding a certain proportion of potato granules to wheat flour in developing noodles and bread. This research aimed to investigate the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples. The rheological properties of dough samples with various proportions of potato granules (0, 20, 25, 30, 35, and 40 wt%) were determined using a rheometer. The typical steady flow curves of the dough samples exhibited shear-thinning behaviour. Frequency sweep tests revealed that the addition of the potato granules increased the storage and loss moduli (G′ and G′′) but decreased tanδ (G′′/G′). The creeprecovery curves indicated that the deformation of the dough samples decreased significantly as the proportions of potato granules increased. Compared with the control sample, the blended potato granule samples showed a delay in the dough gelatinization temperature, as demonstrated by temperature sweep tests. The rheological behaviour of the dough samples was correlated with the results obtained through scanning electron microscopy. Noodles added with 20% potato granules was suggested as the most appropriate recipe considering the textural analysis.

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread

“…It indicates that the incorporation of the inulin granules decreased the continuity of the protein structure on the dough surfaces and enlarged the hollows and voids. The similar observation was reported by Xu, Hu, Liu, Dai, and Zhang (2017) for potato granules added wheat flour dough.…”

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

“…Gluten is the major protein source in wheat flour, which is extremely important to form the viscoelastic structure of dough (Mirsaeedghazi, Emam-Djomeh, & Mousavi, 2008). Rheological properties are closely associated with the viscoelasticity and mixing tolerance of dough, which also provide an important reference for the processing properties of flour (Xu, Hu, Liu, Dai, & Zhang, 2017). The rheological properties of dough not only determine the processing characteristics during the manufacture of dough-based products but also affect the quality of final products (Mccann, Gall, & Li, 2016).…”

Screening of potato flour varieties suitable for noodle processing

“…We have confirmed that potato noodles made from potato flour and wheat flour mixtures have higher nutritional values than the normal wheat noodles (Xu, Hu, Dai, et al, ). We also found that the addition of potato flour has a negative effect on edible quality of noodle, due to its diluting effect on gluten network (Xu, Hu, Liu, et al, ). In order to improve the edible quality and in the meantime to maintain the high nutritional value of potato noodle, 35% potato flour and 4% of gluten powder can be used to substitute wheat flour.…”

“…In China, the consumption of noodles as a daily staple food is one of the most distinguished features of oriental traditions (Rytel, ). Our group has long‐term experience in research and development in the area of staple potato products, particularly potato noodles (Huang, Xu, Hu, Dai, & Zhang, ; Tan et al, ; Xu, Hu, Dai, et al, ; Xu, Hu, Liu, Dai, & Zhang, ; Zhang, Xu, Wu, Hu, & Dai, ). We have confirmed that potato noodles made from potato flour and wheat flour mixtures have higher nutritional values than the normal wheat noodles (Xu, Hu, Dai, et al, ).…”