Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality

被引：7

作者：

Pu, Huayin ^{[1
,2
]}

Yue, Miao ^{[1
,2
]}

Guo, Simin ^{[1
]}

Li, Yanjun ^{[1
]}

Yang, Yifei ^{[1
,2
]}

Kuang, Jiwei ^{[1
,2
]}

Huang, Junrong ^{[1
,2
]}

机构：

[1] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R China

[2] Shaanxi Univ Sci & Technol, Nat Food Macromol Res Ctr, Xian 710021, Shaanxi, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 06期

基金：

中国国家自然科学基金;

关键词：

Cooking properties; formulated dough; potato pulp; raman spectrum; rheology; textural properties; ASIAN NOODLES; GLUTEN-STARCH; BEHAVIOR; IMPACT; RICE; BRAN;

D O I：

10.1111/ijfs.14928

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of potato pulp (0-40%) on dough rheology and microstructures, as well as noodle quality, were investigated in this study. Substitution of wheat flour with potato pulp led to a decrease in beta-sheet content, an increase in alpha-helix and unordered content for protein in dough, as well as a drop of the storage and loss modulus, which was mainly caused by the weakening of dough gluten strength. Scanning electron microscopy confirmed that the gluten-starch network could no longer to be observed for the formulated dough containing 30-40% potato pulp. Structural damage of dough induced the increases in optimal cooking time, cooking loss and adhesiveness, and a decrease in cohesiveness of cooked noodles. However, the samples with 20% potato pulp addition showed higher values in water absorption, hardness, springiness and chewiness, indicating that noodles with potato pulp content below 20% were acceptable.

引用

页码：2895 / 2903

页数：9

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