Rheological and microstructural properties of wheat flour dough systems added with potato granules

• DOI: 10.1080/10942912.2017.1337791
• Publication Date: 2017-06-09T09:13:26Z
• Authors: Fen Xu; Honghai Hu; Qiannan Liu; Xiaofeng Dai; Hong Zhang
• Keywords: Granule (geology); Potato starch

It is expected to improve the utilization of potatoes and enhance nutritional value traditional staple food by adding a certain proportion potato granules wheat flour in developing noodles bread. This research aimed investigate effects on rheological properties microstructure dough samples. The samples with various proportions (0, 20, 25, 30, 35, 40 wt%) were determined using rheometer. typical steady flow curves exhibited shear-thinning behaviour. Frequency sweep tests revealed that addition increased storage loss moduli (G′ G′′) but decreased tanδ (G′′/G′). creep-recovery indicated deformation significantly as increased. Compared control sample, blended granule showed delay gelatinization temperature, demonstrated temperature tests. behaviour was correlated results obtained through scanning electron microscopy. Noodles added 20% suggested most appropriate recipe considering textural analysis.