Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour

被引：22

作者：

Liu, Xingli ^{[1
,2
]}

Mu, Taihua ^{[1
]}

Diego Yamul, Karim ^{[1
,3
]}

Sun, Hongnan ^{[1
]}

Zhang, Miao ^{[1
]}

Chen, Jingwang ^{[1
,2
]}

Fauconnier, Marie Laure ^{[2
]}

Vanina Andrea, Perez ^{[4
]}

机构：

[1] Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China

[2] Univ Liege, Gembloux Agrobio Tech, Lab Gen & Organ Chem, Passage Deportes 2, Gembloux, Belgium

[3] UNLP CCT La Plata, CIDCA, Fac Ciencias Exactas, CONICET, 47 & 116, RA-1900 La Plata, Buenos Aires, Argentina

[4] Univ Nacl La Plata, Fac Ciencias Exactas, 47 & 115, RA-1900 La Plata, Buenos Aires, Argentina

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 06期

关键词：

Dough property; Hydrocolloid; Protein structure; Specific volume; Texture; Thermal characteristics; GLUTEN-FREE BREADS; CARBOXYMETHYL CELLULOSE; XANTHAN GUM; GUAR GUM; RICE; PARAMETERS; BUCKWHEAT; PROTEINS; STARCH; PERFORMANCE;

D O I：

10.1007/s13197-017-2591-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan delta of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.

引用

页码：1597 / 1607

页数：11

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