Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 66 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025557

Effect of potato starch on properties of low-gluten dough

  • CHEN Jinfeng ,
  • ZHANG Shenggui ,
  • MA Yunxiang ,
  • WANG Yue ,
  • XU Xiaoqin ,
  • CUI Yanli
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-09-04

  Revised date: 2020-11-16

  Online published: 2021-06-17

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Abstract

In order to study the effect of potato starch on dough gelatinization, rheology and texture, 0%, 5%, 10%, 15% and 20% potato starch were added to low gluten wheat flour by substitution method. The thermodynamic properties, dynamic rheological properties, texture properties, microstructure and secondary structure of gluten were measured. The results showed that by adding potato starch, the gelatinization starting temperature and peak temperature decreased significantly, meanwhile, the gelatinization enthalpy increased significantly. The dough began to gelatinize when the temperature was higher than 50°C. The more potato starch was added, the more dough tended to be solid material. The hardness, chewability and elasticity of dough decreased significantly with the addition of potato starch. The microstructure of dough showed that when the amount of potato starch was less than 15%, the damage of gluten network was relatively small and the structure was relatively stable. Considered comprehensively, when the amount of potato starch is 10%, the dough has good gelatinization, rheology, texture and gluten network structure.

Key words： potato starch; low gluten wheat flour; properties of dough

Cite this article

CHEN Jinfeng , ZHANG Shenggui , MA Yunxiang , WANG Yue , XU Xiaoqin , CUI Yanli . Effect of potato starch on properties of low-gluten dough[J]. Food and Fermentation Industries, 2021 , 47(10) : 66 -71 . DOI: 10.13995/j.cnki.11-1802/ts.025557

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