Potato-wheat dough made from potato whole powder and wheat flour was studied. The effect of different proportions of five hydrocolloids, including gluten, guar gum, xanthan gum, sodium alginate and sodium carboxymethyl cellulose, on the farinographical and fermentative properties of the potato-wheat dough was analyzed using farinograph and rheofermentometer, respectively. The results showed that the optimum content of gluten in the potato-wheat powder was 6%. Other four polysaccharide hydrocolloids were added in the gluten-potato-wheat mixed powder (0.6∶2∶8, mass ratio), respectively. Guar gum extended the stabilization time and disintegration time to 5.50 min and 8.45 min, respectively; it also decreased the weakening degree and tolerance by 30.12% and 38.79%, respectively; and it increased the gas retention rate of fermented dough to 98.17%. Xanthan gum increased the quality index to 86.00 mm (by 42.55%); and it increased the maximum height of gas release, the total gas production volume and the total gas retention volume of the fermented dough most significantly. Sodium alginate extended the formation time from 3.45 min to 6.79 min, which increased by 96.81%; it delayed the air leakage time of the fermented dough by 19 min, but it had the greatest negative impact on the dough fermentation height. Sodium carboxymethyl cellulose showed the best effect in improving the water absorption of the dough. The optimal order of polysaccharide hydrocolloids was guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose in gluten-potato-wheat dough. In general, choosing the appropriate type and proportion of hydrocolloids could effectively improve the processing and quality characteristics of wheat foods with potato whole powder.
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