Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Pérez, Isela Carballo; Mu, Taihua; Zhang, Miao; Ji, Lei‐Lei

doi:10.1177/1082013217719006

Cited by 37 publications

(6 citation statements)

References 33 publications

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“…Chewiness was related to the hardness, which was also reached the highest value of 68.94 N when the PF addition was 60 per cent, while no significant difference was found those with 0 per cent to 50 per cent pie bread. It was reported that hardness and chewiness were increased in steamed bread formulated with 0 per cent to 35 per cent PF and in bread with 30 per cent sweet PF, which might be due to that the gelatinized potato starch could facilitate higher water absorption and the breakdown of gluten protein (Liu et al , 2016; Pérez et al , 2017).…”

Section: Resultsmentioning

confidence: 99%

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Kumar

2019

NFS

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Purpose Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach The seven pie bread formulations were prepared with addition of different amount of PF (0, 10, 20, 30, 40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed. Findings Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PF exhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF (p = 0.0012, 0.0002, 0.0007, respectively), while the dietary fiber content increased (p = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 per cent PF, which were 2.1-2.4 cm3/g and 0.16-0.19, respectively (p = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent (p = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be no more than 40 per cent. Research limitations/implications The mechanisms of this study should be clarified for further study. Practical implications PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF. Social implications The results of this study can provide a new kind of potato staple food with high nutrition and low energy for market and consumers. Originality/value PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.

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Section: Resultsmentioning

confidence: 99%

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Kumar

2019

NFS

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“…The dough was prepared according to the report by Pérez et al . (). SPF treated without (0.1 MPa) and with HHP (100, 200, 300 and 400 MPa) was used to prepare doughs.…”

Section: Methodsmentioning

confidence: 97%

“…() indicated that breads with rice flour treated with HHP (600 MPa, 5 min, 40 °C) showed high specific volumes and good crumb softness. Our previous studies had investigated the effects of heat treatment at 90–120 °C for 20 min to SPF on dough properties and characteristics of sweet potato‐wheat bread and found that heat treatment at 90 °C to SPF could be potentially used in wheat bread production (Pérez et al ., ). However, to the best of our knowledge, the effect of different HHP treatment to SPF on dough properties and characteristics of sweet potato‐wheat bread was not studied.…”

Section: Introductionmentioning

confidence: 97%

Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato‐wheat bread

Pérez

Zhang

et al. 2017

Int J of Food Sci Tech

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The effect of high hydrostatic pressure (HHP, for 20 min at 25°C to sweet potato flour (SPF) on dough properties and characteristics of sweet potato-wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400 MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (T P ) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (DH) had a slight increase, expect that at 200 MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1 MPa) to 1246 ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.Keywords Bread, dough properties, high hydrostatic pressure, sweet potato flour.Effect of HHP on sweet potato bread I. Carballo P erez et al.Effect of HHP on sweet potato bread I. Carballo P erez et al.1093

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“…Devido aos avanços na tecnologia de alimentos e ciências nutricionais, muitos novos produtos alimentícios foram desenvolvidos e comercializados, oferecendo maiores benefícios para a saúde e o potencial para reduzir o risco de doenças. Muitos desses produtos alimentícios foram rotulados como alimentos funcionais ou nutracêuticos, formalmente classificados na Europa como suplementos dietéticos (BITZIOS et al, 2011;DE ARAÚJO et al, 2018;LEITE et al, 2013;LIMA et al, 2018; aaaaaaaaaaaa PÉREZ et al, 2017;POLI et al, 2018;ZUIN et al, 2020).…”

Section: Alimentos Funcionais E Suas Importâncias Nutricionaisunclassified

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Pesquisas E Abordagens Educativas Em Ciências Da Saúde

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Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Cited by 37 publications

References 33 publications

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato‐wheat bread

Relato De Experiência Sobre a Execução Da Monitoria De Bioquímica Para O Curso De Licenciatura Em Ciências Biológicas

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