| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread | |
| Department | 环境材料与生态化学研究发展中心 |
Fan-kui Zeng1 ; Hong Liu1; Hui Yu2; Jin-chun Cheng3; Guo-qiang Gao4; Yan Shang4; Gang Liu1
| |
| The second department | 材料与分离分析 |
| 2019 | |
| Source Publication | f Potato Research
 |
| Issue | 96Pages:69-78 |
| Abstract | The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheological properties and
flavor properties of baked bread were investigated. Results showed that the substitution ratio at low level of 6% in bread baking is
perfectly feasible, the potato bread is softer than the all-wheat bread. Potato flour substitution at higher level will result in a serious
decreasing of processing performance, due to the protein weakening increasing, the dough formation time and stability time decreasing.
Furfural and acetone can be used as marker components to identify the potato bread from the all-wheat bread, based on their exclusive
presence in bread contains potato flour. Furfural is a nonenzymatic browning reaction product in potato flour, while acetone may come
from the potato flour made with some defective potatoes (soft-rot-infected). The relative content of hydroxyacetone in the crust is high,
and the hexyl alcohol is low, the result is opposite in the crumb. In conclusion, potato flour at low substitution rate such as 6% is
feasible. |
| Keyword | Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| Indexed By | SSCI |
| If | 2.049 |
| Language | 英语 |
| compositor | 第一作者单位 |
| Document Type | 期刊论文 |
| Identifier | http://ir.licp.cn/handle/362003/29199 |
| Collection | 环境材料与生态化学研究发展中心 |
| Corresponding Author | Fan-kui Zeng; Gang Liu |
| Affiliation | 1.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China 2.Chopin Technologies, China (KPM group), Beijing 100138, China 3.School of Chemical Engineering, Northwest Minzu University, Lanzhou 730030, China 4.Lanzhou Industry Research Institute, Lanzhou 730050, China |
| Recommended Citation GB/T 7714 | Fan-kui Zeng,Hong Liu,Hui Yu,et al. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread[J]. f Potato Research,2019(96):69-78. |
| APA | Fan-kui Zeng.,Hong Liu.,Hui Yu.,Jin-chun Cheng.,Guo-qiang Gao.,...&Gang Liu.(2019).Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread.f Potato Research(96),69-78. |
| MLA | Fan-kui Zeng,et al."Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread".f Potato Research .96(2019):69-78. |
| Files in This Item: | ||||||
| File Name/Size | DocType | Version | Access | License | ||
| (2019)Effect of Pota（789KB） | 期刊论文 | 作者接受稿 | 开放获取 | CC BY-NC-SA | View Application Full Text | |
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