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2020•Food Science and Technology ResearchOpen access

Effects of Potato Powder and Starch on the Pasting, Rheological, and Thermal Properties of Dough

Chunsheng Tao, Kejian Wang, Xuejun Liu, Wentian Shi, Yude Liu, Ertong Gou

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Abstract

Potatoes are known to have great health benefits. In this study, the effects of different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and starch on the pasting, rheological, and thermal properties of dough were studied. With increasing potato starch content, the pasting parameters, freezable water, and water activity of dough increased, while the elastic and viscous moduli and the semi-bound water of dough decreased. In addition, with increasing potato powder content, the pasting parameters, freezable water, and water activity of dough decreased, while the elastic and viscous moduli and the semi-bound water of dough increased. The results presented herein provide a good reference for the use of potato as a staple food.

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What this paper is about

Potatoes are known to have great health benefits. In this study, the effects of different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and starch on the pasting, rheological, and thermal properties of dough were studied. With increasing potato starch content, the pasting parameters, freezable water, and water activity of dough increased, while the elastic and viscous moduli and the semi-bound water of dough decreased. In addition, with increasing potato powder content, the pasting parameters, freezable water, and water activity of dough decreased, while the elastic and viscous moduli and the semi-bound water of dough increased. The results presented herein provide a good reference for the use of potato as a staple food.

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Available abstract

Potatoes are known to have great health benefits. In this study, the effects of different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and starch on the pasting, rheological, and thermal properties of dough were studied. With increasing potato starch content, the pasting parameters, freezable water, and water activity of dough increased, while the elastic and viscous moduli and the semi-bound water of dough decreased. In addition, with increasing potato powder content, the pasting parameters, freezable water, and water activity of dough decreased, while the elastic and viscous moduli and the semi-bound water of dough increased. The results presented herein provide a good reference for the use of potato as a staple food.

Key concepts: Rheology, Food science, Potato starch, Starch, Water content, Chemistry, Water activity, Bound water

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Effects of Potato Powder and Starch on the Pasting, Rheological, and Thermal Properties of Dough — Research Paper | ScholarLens