Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.265234

Keywords:

Chinese steamed bread, potato starch, heat-moisture treatment, microwave treatment, specific volume, texture properties, sensory evaluation

Abstract

The application of potato starch in flour products is very important for potato staple food. The gluten protein of wheat flour will be weakened after being mixed with potato starch, which could have inhibitory effect on quality properties of flour products. Therefore, it is, it is necessary to study the influence of substitution wheat flour with potato starch on the quality of Chinese steamed bread (CSB), which is an important staple food in North China.

This study investigated the effect of potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) as wheat flour substitute in the making of CSB. The research results showed that the specific volume of CSB decreased with more incorporation of HMTS or MWS. The differences color (ΔE>3) between the control and experimental CSB were detectable by the human eye when the substitution level of HMTS or MWS was higher than 30 % or 20 %, respectively. Texture properties of CSB were affected with substitution due to the disruption of dough structure, and the incorporation of HMTS or MWS led to firmer and denser structure of CSB. The total sensory score of CSB decreased with more incorporation of HMTS or MWS. CSB can be accepted by consumers when the substitution level of wheat flour with HMTS or MWS was lower than 30 %. In general, the research results revealed that modified potato starch (HMTS and MWS) incorporation levels affected the specific volume, color, texture properties and sensory evaluation of CSB. This research can provide comprehension of the influence of modified potato starch (HMTS or MWS) on CSB and provide valuable guidance for further application of potato starch in wheat-based products

Supporting Agency

  • The authors gratefully acknowledge the financial support received from the Middle aged and Young Teachers’ Basic Ability Promotion Project of Guangxi (Grant No. 2021KY0710). The authors are grateful to Guangxi Key Laboratory of Health Care Food Science and Technology for providing laboratory facilities and technical support during this research work.

Author Biographies

Chunli Deng, Sumy National Agrarian University; Hezhou University

Postgraduate Student, Assistant Researcher

Department of Technology and Food Safety

Department of Food and Bioengineering

Oksana Melnyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology of Nutrition

Yanghe Luo, Hezhou University

PhD, Professor

Department of Food and Bioengineering

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Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

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Published

2022-10-31

How to Cite

Deng, C., Melnyk, O., & Luo, Y. (2022). Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread. Eastern-European Journal of Enterprise Technologies, 5(11 (119), 12–19. https://doi.org/10.15587/1729-4061.2022.265234

Issue

Vol. 5 No. 11 (119) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Chunli Deng, Oksana Melnyk, Yanghe Luo

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