Effect of micronized sweet potato residue powder on dough properties
YIN Xumin1, LIU Yueru1,2, YANG Mao1,2, LI Xiaoying2*, ZENG Zhihong1, ZENG Xiaofeng1, SHANG Sang1
1(Agro-Products Storage and Processing Institute,Chongqing Academy of Agricultural Sciences, Chongqing 401329, China) 2(College of Landscape Architecture and Life Science/Institute of Special Plants,Chongqing University of Arts and Sciences,Chongqing 402160,China)
Abstract: In order to study the effect of different amounts of micronized sweet potato residue powder (MSPRP) on dough properties, the micronized sweet potato residue powder was mixed with wheat flour in different proportions (2%-12%). The thermomechanical properties, texture properties, color and dough structure of different flour dough were measured by Mixolab, texture instrument, colorimeter and scanning electron microscope. The results showed that with the increasing amount of sweet potato residue powder, water absorption and stability time of dough were increased, and formation time, weakening grade and setback value of dough were decreased; while peak viscosity, disintegration viscosity and hydrolytic rate of starch of dough were reduced firstly and then increased, when reconstituted doughs made with 8% MSPRP showed lower hydrolytic rate of starch. Meanwhile, hardness, adhesiveness and chewiness of reconstituted doughs were gradually increased, the cohesion and reversion were increased firstly and then decreased. Compared with wheat dough, MSPRP reconstituted dough exhibited worse qualities. Moreover, the color of reconstituted dough became gray and dark; the lightness L*, a* and b* of reconstituted doughs were decreased, and ΔE was increased. The microstructure of dough showed that addition of MSPRP destroyed the smooth and uniform of the gluten network, resulting in increasing exposed starch grains gradually. In conclusion, the addition of MSPRP could destroy the gluten protein network structures and this might influence the changing of rheological properties of the dough; changes of wheat dough characteristics with 4% to 8% MSPRP were acceptable.
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