Potato flour has poor processing performance because of gluten free status. The study investigates the effect of the addition of inulin and β‐glucan on the process qualities of ultrasonic modified potato flour. Inulin or β‐glucan was added respectively in five amounts of 0.1% – 0.5% according to a step of 0.1%. The doughs with inulin or β‐glucan were more compact and had a more uniform micromorphology. The thermal properties and the water‐holding capacity were all significantly increased particularly at the adding amount of 0.3%. The FTIR spectra showed that inulin and β‐glucan were associated with potato flour through hydrogen bonds, which maintained the stability of the structure, and did not differ either between the two types of polysaccharides, or the amount of inulin and β‐glucan added. This study provides some theoretical stepstones to improve the processing quality of potato flour by mitigating the disadvantages attributable to being gluten free. Novelty impact statement The present investigation revealed that the addition of inulin or β‐glucan following ultrasonic treatment can overcome the disadvantages associated with the loose structure of potato flour caused by a lack of gluten protein, beneficial for either actual or potential use for gluten free food development. The study demonstrated that both inulin and β‐glucan can improve the processing quality of ultrasonicated potato flour especially with the amount of 0.3% of inulin or β‐glucan by mitigating the disadvantages attributable to the lack of gluten.

Defatted rice bran (DRB) and broken rice (BR) are by-products with large output in rice processing, but without being utilized properly. In order to strengthen the utilization of rice bran and broken rice, the pasting and rheological properties of the binary mixture of defatted rice bran-broken rice flour closely related to the adjustment of equipment and process parameters were studied. The results show that the peak viscosity, valley viscosity and final viscosity reduced during gelatinization, and the decrease increased first and then decreased with the rise of the proportion of defatted rice bran in the mixed system. Moreover, the addition of defatted rice bran may reduce the gelatinization temperature, attenuation value and setback value, reduce the difficulty of gelatinization and improve the stability of the mixed system. The conclusion revealed the binary mixture of defatted rice bran and broken rice flour belongs to pseudoplastic fluid, and the rheological properties are in accordance with the power law equation. The apparent viscosity of the binary mixture of defatted rice bran and broken rice flour is significantly affected by different mixing ratio, particle size and gelatinization temperature (P < 0.05).