Potato/Wheat Flour Dough Properties And Bread Quality Research And Improvement

The whole potato flour retains the nutrients of fresh potatoes.Mixing with wheat flour to make noodle products can make the product application more balanced,give the product a new flavor,and at the same time promote the staple food consumption of potatoes.However,the whole potato flour lacks the gluten protein required for dough forming,and the addition of it will affect the quality of the dough,especially the quality of fermented products.In this paper,the whole potato flour was mixed with wheat flour in different proportions,and the gelatinization characteristics,rheological properties,steamed bread quality and digestion characteristics of the dough were analyzed,and the effect of the whole potato flour on the properties of wheat dough and steamed bread was studied.On this basis,different varieties of gluten were selected as dough quality improvers,and the mechanism of improving the gluten protein network structure of the whole potato flour/wheat flour dough and the quality of steamed bread was studied by scanning electron microscopy,infrared spectroscopy and other techniques.The main research contents and results are as follows:The effect of the total potato flour ratio on the characteristics of wheat dough and the quality of steamed bread was studied.The results showed that with the increase of the total potato flour addition ratio,the gelatinization parameters such as peak viscosity,valley viscosity and retrogradation value of the mixed flour showed a downward trend,and the water absorption rate of the dough Gradually increase,while the formation time and stabilization time are gradually reduced;the stretching area,elongation,stretching resistance and stretching ratio of the dough gradually decrease.The sensory evaluation of steamed buns when the total potato flour content is less than 10% is higher,but the addition of more than 30% will destroy the gluten network structure,and the air-holding properties of the dough will deteriorate,which will lead to the deterioration of the steamed bread quality.There is a good correlation between the rheological properties of potato dough and the quality of steamed bread.The water absorption rate and formation time of the dough have a greater impact on the quality of steamed bread.Taking the dough with 40% potato flour as the research object,three commercially available gluten powders were selected and added to the potato dough in different proportions.The study found that after adding gluten,the gelatinization parameters of the mixed powder decreased,and the dough absorbed water after the formation.The rate increases and the stability decreases,but the stretching properties of the dough are enhanced.The quality characteristics of different types of gluten have varying degrees of influence on the dough properties and the texture of steamed bread.Increasing the protein content and water absorption of gluten is beneficial to improve the rheological properties of the dough and the quality of steamed bread.Scanning electron microscopy results show that gluten can enhance the continuity of the gluten protein network structure in the dough,and enhance the air-holding property to improve the microstructure of the steamed bread;infrared spectroscopy results show that the content of ?-helix in the secondary structure of gluten protein in the dough is reduced,and The content of ?-sheet,random curls and?-turn has increased.When the gluten content is less than 10%,the specific volume and elasticity of the potato steamed bread can be increased,and the quality of the potato steamed bread can be improved.