Rheological Properties of Potato-Wheat Dough with Different Ratios of Potato Powder

The rheological properties of the doughs of whole potato powders of seven varieties of potato added to wheat flour at a certain ratio of content were studied. Mixolab was employed to obtain the relevant data. The results showed that the index of mixing dough, dough viscosity index, amylase content index and retrogradation index changed regularly with the addition of potato powder. The increase the amount of potato powder would be change the mixing properties, amylase content and retrogradation value of the dough and the viscosity increased gradually. The water absorption rate of the dough increased with the increase the amount of potato powder for Dingshu No. 4 and Dingshu No. 3, but the other varieties remained mostly unchanged. Apart from 0732-12 and 0534-1, the dough strength index of five other varieties showed a trend of decreasing first and then increasing with the increase the amount of potato powder.