Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

Cao, Yangsen; Zhang, Fengjie; Guo, Peng; Dong, Shuang; Zhang, Dongliang

doi:10.1016/j.lwt.2019.01.034

Cited by 73 publications

(43 citation statements)

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“…The G and G" of all dough samples increased as frequency increased. Similar trends were reported by Cao [30] and Balestra [31].…”

Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhsupporting

confidence: 90%

“…Similar results were illustrated in studies of adding potato flour [27]. Furthermore, the increasing trend of G and G" was different from that of Cao [30] who argued that replacement of potato pulp decreased G and G". These results could be explained by the complex effects of protein, mucilage, and polysaccharides on dough viscoelasticity.…”

Section: Effect Of Yam Flour On the Secondary Structure Of Gluten Prosupporting

confidence: 68%

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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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“…The G and G" of all dough samples increased as frequency increased. Similar trends were reported by Cao [30] and Balestra [31].…”

Section: Effect Of Yam Flour Substitution On Pasting Farinograph Rhsupporting

confidence: 90%

Section: Effect Of Yam Flour On the Secondary Structure Of Gluten Prosupporting

confidence: 68%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Section: Resultsmentioning

confidence: 99%

“…The dough samples were frozen in liquid nitrogen, lyophilized, and stored in a desiccator for further analysis. Then, the dough with yeast was used to make steamed bread according to the previous study (Cao, Zhang, Guo, Dong, & Li, 2019).…”

Section: Dough and Steamed Bread Preparationmentioning

confidence: 99%

“…The high content of potato pulp added to the dough and steamed bread could cause the disorder of the protein secondary structure. This phenomenon might be due to the reduced gluten content and diluted gluten network of the dough, hindering the development of gluten and inhibiting the continuity of the gluten network structure (Cao et al, 2019). The contents of the α-helix and β-sheet increased, and those of the β-turns and random coils decreased in the steamed bread compared with the dough, indicating the conversion of the protein structure into an ordered form.…”

Section: Ftir Analysis Of the Samplesmentioning

confidence: 99%

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Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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Background and objectives Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses. Findings The dough and steamed bread samples added with 10% potato pulp had higher S–S contents than the other tested samples. Compared with the control, the free sulfhydryl contents in the dough (3.2 μmol/g) and steamed bread (2.7 μmol/g) added with 30% potato pulp significantly increased, whereas those of the S–S decreased to 10.0 and 10.9 μmol/g, respectively. The contents of β‐sheet and α‐helix in the dough and steamed bread containing 10% potato pulp were higher than those in samples without the potato pulp. The relative crystallinity of starch in the dough significantly decreased with increasing potato pulp level (p < .05). The CLSM and SEM images showed that potato pulp significantly affected the microstructure. Sample with 10% potato pulp possessed improved gluten network structures. However, samples with high potato pulp contents (>20%) possessed more gas cells and a loose gluten network structure. Conclusions The results showed that the addition of potato pulp affected gluten network structural characteristics in wheat flour dough and steamed bread, but appropriate level of potato pulp could be produced for gluten network enhancement. Significance and novelty The study would contribute to better understanding of the effect of potato pulp on the structural characterization of gluten network in steamed bread making and provide theoretical basis for in‐depth application to wheat‐based products.

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Effect of potato pulp on the staling and nutritional properties of wheat steamed bread

Cao¹

2023

Cereal Chem

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Background and Objectives: Potato has high nutritional value because of its carbohydrate, protein, dietary fiber, and antioxidant. Wheat flour replaced by potato pulp (PP) can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The objective of the study was to investigate the influences of PP on the staling and nutritional properties of steamed bread. Findings: After storage for 3 days, the moisture content of the steamed bread that contained more than 20% PP (40.22%-39.70%) was lower than that of control (40.30%). The staling rates of samples ranged from 17% to 31%; among all samples, steamed bread with 40%-50% potato pulp exhibited the lowest staling rates value of 31% (p < .05). The amylopectin retrogradation enthalpy of steamed bread increased with increased PP addition. The total phenolic content (TPC) of samples that contained PP (0.51-0.80 mg GAE/g dry weight [DW]) were higher than that of the control (0.32 mg GAE/g DW). The lysine contents of the steamed bread with PP increased by 8%-36% compared with those of the control. The addition of 10%-30% PP had a complementary effect on the amino acid composition in the steamed bread that contained only wheat flour. Conclusions: Overall, the incorporation of PP adversely affected the storage of steamed bread but improved its antioxidant capacity and nutritional properties. Significance and Novelty: The study would contribute to better understanding of the effect of potato pulp on the staling and nutritional properties of wheat steamed bread and provide valuable guidance for in-depth application of potato pulp in the wheat-based products.nutritional properties, potato pulp, steamed bread, staling properties | INTRODUCTIONSteamed bread, one of the traditional fermented food in China, has a soft, elastic and uniform crumb and can be considered an equivalent to the bread in Western countries (Hsieh et al., 2017). The basic ingredients for making steamed bread are wheat flour, yeast, and water. The nutritional properties of steamed bread are receiving increased attention due to increased consumer demand for healthy diets. However, only wheat steamed bread is not enough for human nutrition balance due to the deficiency of dietary fiber, lysine, minerals, and vitamins Cereal Chemistry.

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Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

Cited by 73 publications

References 40 publications

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Effect of potato pulp on the staling and nutritional properties of wheat steamed bread

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