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.
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.
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0287).
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