Yang Liping, Zhang Houfang, Huang Biao, Hao Shimian, Li Songnan, Li Peiyan, Yu Haibing
School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China.
Gels. 2023 Jan 17;9(2):73. doi: 10.3390/gels9020073.
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, the physicochemical properties, processing characteristics, and structures of mixed powders and their corresponding doughs with different PF content (0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100%) were investigated. The addition of PF dramatically increased the fiber content from 0.09 to 1.10 g·kg but diluted the protein in wheat flour. The peak and final viscosity of mixed powders decreased (from 5111.00 to 1806.33 cP and 5195.33 to 2135.33 cP, respectively) with an increase in PF fraction. The incorporation of PF significantly increased gelatinization temperature. The rapidly digestible starch decreased from 30.48% to 19.67%, and resistant starch increased from 16.93% to 41.84% when the PF content increased from 0% to 100%. The water absorption, stability time, and development time decreased with an increase in PF levels. The G' and G″ of the dough decreased as the addition amount of PF increased, while tan δ presented a complex change tendency. Due to the decrease in protein content in the mixed powders, the addition of PF in wheat flour notably decreased the Hm values of doughs and total carbon dioxide volume produced during fermentation. Additionally, the SH and S-S contents decreased with an increase in PF fraction. Scanning electron microscopy results showed that when the PF content reached up to 80%, a poor and discontinuous gluten framework was formed in the dough. Results showed that PF affected the processing characteristics and gluten structures of wheat dough and was related to the interaction or competition for water molecules between protein and starch, as well as potato starch and wheat starch. Thus, the results of the present study can provide insights into the optimal level of addition of PF during the development of potato-based food products.
马铃薯粉（PF）富含促进健康的化合物，与小麦粉混合后可提高食品的营养价值。然而，添加PF可能会影响混合粉的加工特性和产品的品质特性。本研究考察了不同PF含量（0%、10%、20%、30%、40%、60%、80%和100%）的混合粉及其相应面团的物理化学性质、加工特性和结构。添加PF显著提高了纤维含量，从0.09 g·kg增加到1.10 g·kg，但稀释了小麦粉中的蛋白质。随着PF比例的增加，混合粉的峰值粘度和最终粘度降低（分别从5111.00 cP降至1806.33 cP和从5195.33 cP降至2135.33 cP）。添加PF显著提高了糊化温度。当PF含量从0%增加到100%时，快速消化淀粉从30.48%降至19.67%，抗性淀粉从16.93%增加到41.84%。随着PF水平的增加，吸水率、稳定时间和发展时间降低。随着PF添加量的增加，面团的G'和G″降低，而损耗角正切呈现复杂的变化趋势。由于混合粉中蛋白质含量的降低，在小麦粉中添加PF显著降低了面团的Hm值和发酵过程中产生的总二氧化碳体积。此外，随着PF比例的增加，SH和S-S含量降低。扫描电子显微镜结果表明，当PF含量达到80%时，面团中形成了不良且不连续的面筋网络。结果表明，PF影响小麦面团的加工特性和面筋结构，这与蛋白质和淀粉、马铃薯淀粉和小麦淀粉之间对水分子的相互作用或竞争有关。因此，本研究结果可为马铃薯基食品开发过程中PF的最佳添加水平提供参考。
