Effects Of Oxidized Potato Starch On Dough Properties And Qualities Of Flour Products

Potato starch was an important plant starch. Its production and the amount of commodities were second to corn starch. Potato starch paste solution was deficient in high temperature resistance and anti-aging. While under acid or neutral medium conditions, oxidant oxidation degeneration brought oxidized potato starch ruptured molecular chains and introduced a carboxyl group. That made lower molecular weight, high stability, aging resistance, strong adhesive, pasting low viscosity, high transparency and good security features. Thus, this experiment used oxidized potato starch as the main materials, evaluated its effect on dough properties and qualities of steamed bread and biscuit, in order to improve the qualities of flour products, and provide a theoretical basis for industrial production.(1)Compared with wheat potato starch, the pasting viscosity, attenuation values, regenerative, peak time and pasting temperature of oxidized starch were decreased. While the paste transparency, solubility, swelling degree, freeze-thaw stability of oxidized starch were increased.(2)Oxidized potato starch could effectively improve the farinograph properties and tensile properties of dough. For the test samples of wheat flour, when the additive amount of oxidized potato starch was3%to6%, the effect of improvement was most.(3)Adding the right amount of oxidized potato starch could improve the specific volume and the colors of steamed bread, increased hardness, elastic, chewiness recovery and the sensory qualities, and extended the shelf life of steamed bread.(4)Comprehensive analysis of the properties of dough properties and the qualities of steamed bread and its impact on the shelf life of steamed bread, it could be identified that the additive amount of oxidized potato starch should not exceed6%in the steamed bread.(5)Adding the appropriate amount of oxidized potato starch could improve the textural properties of biscuit dough. The hardness, elasticity and chewiness were gradually increased, viscosity and cohesiveness were decreased. The recovery properties were increased first and then decreased. The whiteness and water holding capacity were increased, while bulk density was decreased. Comprehensive analysis of the qualities of biscuit, the additive amount of the oxidized potato starch should not exceed9%.