Abstract
This study aimed at the effects of purple sweet potato powder (PSP) with different amounts (namely null, 5%, 10%,15% and 20%) on the rheological properties and pasting properties of dough tested by farinograph, extensograph, and rapid viscosity analyzer. The results showed that addition of PSP significantly influenced the properties of a dough. With the increase of PSP, the rheological properties and gelatinization properties of the dough were improved, which means PSP could lessen the gluten thews and inhibit the gelatinization and expansion process of wheat dough. However, the PSP could rise the bibulous rates, and reduce retrogradation value, which could improve the storage property of the bread. When the addition of PSP was more than 10%, the dough stability time was less than 7 min, and the index of each tensile property decreased faster, which is unsuitable for bread making.Meanwhile, the tensile curve shows fermentation time of the dough was 90 min. The addition of 5% PSP does not cause any significant difference between setback value and blank, though it triggers off a significant increase in viscosity, which could not obviously improve the storage time of the product. In conclusion, it was suitable for bread making when the addition amount of PSP was 5%～10%.
Publication Date
8-28-2017
First Page
6
Last Page
9,30
DOI
10.13652/j.issn.1003-5788.2017.08.002
Recommended Citation
Zhaowei, HE; Xiong, LIU; Tiantian, ZHAO; and Yuanfeng, SHU
(2017)
"The influence of purple potato starch on bread flour rheology properities and gelatinization characteristics,"
Food and Machinery: Vol. 33:
Iss.
8, Article 2.
DOI: 10.13652/j.issn.1003-5788.2017.08.002
Available at:
https://www.ifoodmm.cn/journal/vol33/iss8/2
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