Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter May 14, 2021

Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios

  • Jingyan Gao , Nan Wang , Lei Wang ORCID logo , Shuang Song , Miao Liu and Chengrong Wen EMAIL logo

Abstract

The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.


Corresponding author: Chengrong Wen, Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian116034, China, E-mail:

Funding source: State Key Research and Development Program of China

Award Identifier / Grant number: 2016YFD0401304

Funding source: High Level Talent Innovation and Entrepreneurship Program of Dalian

Award Identifier / Grant number: 2018RQ55

Funding source: National Natural Science Foundation of China

Award Identifier / Grant number: 31960478

Funding source: Natural Science Foundation of Guangxi Province

Award Identifier / Grant number: 2019JJA130007

Acknowledgments

The authors are also grateful to The Analysis and Testing Center at Dalian Polytechnic University for the technical assistance with SEM measurement experiments.

  1. Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This work was supported by the State Key Research and Development Program of China, “Modern Food Processing and Food Storage and Transportation Technology and Equipment” (2016YFD0401304), High Level Talent Innovation and Entrepreneurship Program of Dalian (2018RQ55), the National Natural Science Foundation of China (31960478) and the Natural Science Foundation of Guangxi Province (2019JJA130007).

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

References

1. Deora, NS, Deswal, A, Mishra, HN. Alternative approaches towards gluten-free dough development: recent trends. Agric Food Eng Depart 2014;6:89–104. https://doi.org/10.1007/s12393-014-9079-6.Search in Google Scholar

2. Martínez, MM, Gómez, M. Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking. J Food Eng 2017;197:78–86. https://doi.org/10.1016/j.jfoodeng.2016.11.008.Search in Google Scholar

3. Salehi, F. Improvement of gluten-free bread and cake properties using natural hydrocolloids: a review. Food Sci Nutr 2019;7:3391–402. https://doi.org/10.1002/fsn3.1245.Search in Google Scholar PubMed PubMed Central

4. Armstrong, MJ, Hegade, VS, Robins, G. Advances in coeliac disease. Curr Opin Gastroenterol 2012;28:104–12. https://doi.org/10.1097/mog.0b013e32834d0844.Search in Google Scholar PubMed

5. Fritz, RD, Chen, Y. Kernel-based gluten contamination of gluten-free oatmeal complicates gluten assessment as it causes binary-like test outcomes. Int J Food Sci Technol 2017;52:359–65. https://doi.org/10.1111/ijfs.13288.Search in Google Scholar

6. Li, M, Sun, HN, Mu, TH, Tian, SL, Ji, LL, Zhang, DQ, et al.. Preparation and quality characteristics of gluten-free potato cake. J Food Process Preserv 2020;44:e14828. https://doi.org/10.1111/jfpp.14828.Search in Google Scholar

7. Holtmeier, W, Caspary, WF. Celiac disease. Orphanet J Rare Dis 2006;1:1–8. https://doi.org/10.1186/1750-1172-1-3.Search in Google Scholar PubMed PubMed Central

8. Collin, P, Salmi, TT, Hervonen, K, Kaukinen, K, Reunala, T. Dermatitis herpetiformis: a cutaneous manifestation of coeliac disease. Ann Med 2017;49:23–31. https://doi.org/10.1080/07853890.2016.1222450.Search in Google Scholar PubMed

9. Goddard, C, Gillett, H. Complications of coeliac disease: are all patients at risk? Postgrad Med 2006;82:705–12. https://doi.org/10.1136/pgmj.2006.048876.Search in Google Scholar PubMed PubMed Central

10. Juhász, M, Kocsis, D, Zágoni, T, Miheller, P, Herszényi, L, Tulassay, Z. Retrospective evaluation of the ten-year experience of a single coeliac centre. Orv Hetil 2012;153:776–85. https://doi.org/10.1556/oh.2012.29366.Search in Google Scholar

11. Narula, P, Porter, L, Langton, J, Rao, V, Davies, P, Cummins, C, et al.. Gastrointestinal symptoms in children with type 1 diabetes screened for celiac disease. Pediatrics 2009;124:e489–95. https://doi.org/10.1542/peds.2008-2434.Search in Google Scholar PubMed

12. Woomer, JS, Adedeji, AA. Current applications of gluten-free grains – a review. Crit Rev Food Sci Nutr 2021;61:14–24. https://doi.org/10.1080/10408398.2020.1713724.Search in Google Scholar PubMed

13. Matos, ME, Rosell, CM. Quality indicators of rice-based gluten-free bread-like products: relationships between dough rheology and quality characteristics. Food Bioprocess Technol 2013;6:2331–41. https://doi.org/10.1007/s11947-012-0903-9.Search in Google Scholar

14. Masure, HG, Fierens, E, Delcour, JA. Current and forward looking experimental approaches in gluten-free bread making research. J Cereal Sci 2016;67:92–111. https://doi.org/10.1016/j.jcs.2015.09.009.Search in Google Scholar

15. Witczak, T, Juszczak, L, Ziobro, R, Korus, J. Rheology of gluten-free dough and physical characteristics of bread with potato protein. J Food Process Eng 2017;40:e12491. https://doi.org/10.1111/jfpe.12491.Search in Google Scholar

16. Capriles, VD, Arêas, JAG. Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Compr Rev Food Sci Food Saf 2014;13:871–90. https://doi.org/10.1111/1541-4337.12091.Search in Google Scholar

17. Capriles, VD, dos Santos, FG, Arêas, JAG. Gluten-free breadmaking: improving nutritional and bioactive compounds. J Cereal Sci 2016;67:83–91. https://doi.org/10.1016/j.jcs.2015.08.005.Search in Google Scholar

18. Ribotta, PD, Ausar, SF, Morcillo, MH, Pérez, GT, Beltramo, DM, León, AE. Production of gluten-free bread using soybean flour. J Sci Food Agric 2004;84:1969–74. https://doi.org/10.1002/jsfa.1915.Search in Google Scholar

19. Storck, CR, Elessandra, DRZ, Gularte, MA, Elias, MC, Rosell, CM, Guerra Dias, AR. Protein enrichment and its effects on gluten-free bread characteristics. LWT Food Sci Technol 2013;53:346–54. https://doi.org/10.1016/j.lwt.2013.02.005.Search in Google Scholar

20. Wu, P, Liu, B, Chen, J, Sun, C, Tian, J. QTL analysis of textural property traits for Chinese northern-style steamed bread. Euphytica 2010;179:265–76. https://doi.org/10.1007/s10681-010-0304-y.Search in Google Scholar

21. Roman, L, Belorio, M, Gomez, M. Gluten-free breads: the gap between research and commercial reality. Compr Rev Food Sci Food Saf 2019;18:690–702. https://doi.org/10.1111/1541-4337.12437.Search in Google Scholar

22. Cao, Y, Zhang, F, Guo, P, Dong, S, Li, H. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility. LWT Food Sci Technol 2019;111:527–33. https://doi.org/10.1016/j.lwt.2019.01.034.Search in Google Scholar

23. Liu, X, Mu, T, Sun, H, Zhang, M, Chen, J. Influence of potato flour on dough rheological properties and quality of steamed bread. J Integrat Agric 2016;15:2666–76. https://doi.org/10.1016/s2095-3119(16)61388-6.Search in Google Scholar

24. Liu, X, Mu, T, Sun, H, Zhang, M, Chen, J, Fauconnier, ML. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chem 2018;239:1064–74. https://doi.org/10.1016/j.foodchem.2017.07.047.Search in Google Scholar PubMed

25. Cappa, C, Franchi, R, Bogo, V, Lucisano, M. Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology. LWT Food Sci Technol 2017;84:464–70. https://doi.org/10.1016/j.lwt.2017.06.004.Search in Google Scholar

26. Fen, X, Honghai, H, Xiaofeng, D, Qiannan, L, Yanjie, H, Hong, Z. Nutritional compositions of various potato noodles: comparative analysis. Int J Agric Biol Eng 2017;10:218–25.Search in Google Scholar

27. Yildiz, O, Bulut, B. Optimisation of gluten-free Tulumba dessert with buckwheat flour and potato starch. Qual Assur Saf Crop Foods 2016;8:117–28. https://doi.org/10.3920/qas2015.0597.Search in Google Scholar

28. Calvo-Lerma, J, Crespo-Escobar, P, Martínez-Barona, S, et al.. Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts. Eur J Clin Nutr 2019;73:930–6. https://doi.org/10.1038/s41430-018-0385-6.Search in Google Scholar PubMed

29. Estiasih, T, Ahmadi, K. Bioactive compounds from palm fatty acid distillate and crude palm oil. In: IOP conference series earth and environmental science, vol 131; 2018:012016 p.10.1088/1755-1315/131/1/012016Search in Google Scholar

30. Mba Ogan, I, Marie-Josée, D, Michael, N. Palm oil: processing, characterization and utilization in the food industry – a review. Food Biosci 2015;10:26–41. https://doi.org/10.1016/j.fbio.2015.01.003.Search in Google Scholar

31. AACC. Moisture—air-oven methods. In: Approved methods of the American Association of Cereal Chemists, 10th ed. Saint Paul, Minnesota: American Association of Cereal Chemists; 2000.Search in Google Scholar

32. Zhu, TW, Zhang, X, Li, B, Wu, H. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chem 2019;272:76–83. https://doi.org/10.1016/j.foodchem.2018.08.047.Search in Google Scholar PubMed

33. Inoue, Y, Sapirstein, HD, Bushuk, W. Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties. Cereal Chem 1995;72:221–6.Search in Google Scholar

34. Peng, B, Li, Y, Ding, S, Yang, J. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose. Food Chem 2017;233:369–77. https://doi.org/10.1016/j.foodchem.2017.04.108.Search in Google Scholar PubMed

35. Calle, J, Benavent-Gil, Y, Rosell, CM. Development of gluten free breads from Colocasia esculenta flour blended with hydrocolloids and enzymes. Food Hydrocolloids 2020;98:105243. https://doi.org/10.1016/j.foodhyd.2019.105243.Search in Google Scholar

36. Sandhu, KS, Singh, N, Malhi, NS. Some properties of corn grains and their flours I: physicochemical, functional and chapati-making properties of flours. Food Chem 2007;101:938–46. https://doi.org/10.1016/j.foodchem.2006.02.040.Search in Google Scholar

37. Niu, M, Hou, GG, Zhao, S. Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends. J Cereal Sci 2017;75:261–8.https://doi.org/10.1016/j.jcs.2017.05.002.Search in Google Scholar

38. Huang, Z, Zhao, Y, Zhu, KX, Guo, X, Peng, W, Zhou, HM. Effect of barley beta-glucan on gluten polymerization process in dough during heat treatment. J Agric Food Chem 2017;65:6063–9. https://doi.org/10.1021/acs.jafc.7b02011.Search in Google Scholar PubMed

39. Dickinson, E. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends Food Sci Technol 2012;24:4–12. https://doi.org/10.1016/j.tifs.2011.09.006.Search in Google Scholar

40. Jane, J-L. Structural features of starch granules II. In: Starch. Elsevier; 2009. pp. 193–236.10.1016/B978-0-12-746275-2.00006-9Search in Google Scholar

41. Bae, IY, Lee, HG. Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. Int J Biol Macromol 2018;108:568–75.10.1016/j.ijbiomac.2017.11.180Search in Google Scholar PubMed

42. Li, Z, Li, H, Cui, D, Ke, B, Liu, C. Effect of lactobacillus plantarum DM616 on dough fermentation and Chinese steamed bread quality. J Food Process Preserv 2015b;39:30–7. https://doi.org/10.1111/jfpp.12205.Search in Google Scholar

43. Huang, G, Guo, Q, Wang, C, Ding, HH, Cui, SW. Fenugreek fibre in bread: effects on dough development and bread quality. LWT Food Sci Technol 2016;71:274–80. https://doi.org/10.1016/j.lwt.2016.03.040.Search in Google Scholar

44. Lu, Z, Seetharaman, KJC. 1H nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) studies of water mobility in dough systems containing barley flour. Cereal Chem 2013;90:120–6. https://doi.org/10.1094/cchem-09-12-0116-r.Search in Google Scholar

45. Li, Z, Cui, D, Li, H, Liu, C, Ke, B. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread. Food Chem 2015a;179:257–62. https://doi.org/10.1016/j.foodchem.2015.02.009.Search in Google Scholar PubMed

46. Smitha, S, Rajiv, J, Begum, K, Indrani, D. Effect of hydrocolloids on rheological, microstructural and quality characteristics of parotta – an unleavened indian flat bread. J Texture Stud 2008;39:267–83. https://doi.org/10.1111/j.1745-4603.2008.00142.x.Search in Google Scholar

47. Xu, F, Hu, H, Liu, Q, Dai, X, Zhang, H. Rheological and microstructural properties of wheat flour dough systems added with potato granules. Int J Food Prop 2017;20:S1145–57. https://doi.org/10.1080/10942912.2017.1337791.Search in Google Scholar

48. Yi, J, Johnson, J, Kerr, W. Properties of bread made from frozen dough containing waxy wheat flour. J Cereal Sci 2009;50:364–9. https://doi.org/10.1016/j.jcs.2009.07.002.Search in Google Scholar

49. Cornejo, F, Rosell, CM. Influence of germination time of brown rice in relation to flour and gluten free bread quality. J Food Sci Technol 2015;52:6591–8. https://doi.org/10.1007/s13197-015-1720-8.Search in Google Scholar PubMed PubMed Central

50. Bouaziz, MA, AMARA, WB, Attia, H, Blecker, C, Besbes, S. Effect of the addition of defatted date seeds on wheat dough performance and bread quality. J Texture Stud 2010;41:511–31. https://doi.org/10.1111/j.1745-4603.2010.00239.x.Search in Google Scholar

51. Bouaziz, F, Ben Abdeddayem, A, Koubaa, M, Ellouz Ghorbel, R, Ellouz Chaabouni, S. Date seeds as a natural source of dietary fibers to improve texture and sensory properties of wheat bread. Foods 2020;9:737. https://doi.org/10.3390/foods9060737.Search in Google Scholar PubMed PubMed Central

52. Fendri, LB, Chaari, F, Maaloul, M, Kallel, F, Abdelkafi, L, Chaabouni, SE, et al.. Wheat bread enrichment by pea and broad bean pods fibers: effect on dough rheology and bread quality. LWT Food Sci Technol 2016;73:584–91.10.1016/j.lwt.2016.06.070Search in Google Scholar

53. Guo, Q, Mu, T. Emulsifying properties of sweet potato protein: effect of protein concentration and oil volume fraction. Food Hydrocolloids 2011;25:98–106. https://doi.org/10.1016/j.foodhyd.2010.05.011.Search in Google Scholar

54. Pksa, A, Rytel, E, Kita, A, Lisińska, G, Tajner-Czopek, A. The properties of potato protein. Food 2009;3:79–87.Search in Google Scholar


Supplementary Material

The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0287).


Received: 2020-11-07
Accepted: 2021-04-22
Published Online: 2021-05-14

© 2021 Walter de Gruyter GmbH, Berlin/Boston

Downloaded on 28.3.2024 from https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0287/html
Scroll to top button