Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread
Keywords:Chinese steamed bread, potato starch, heat-moisture treatment, microwave treatment, specific volume, texture properties, sensory evaluation
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
- 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.
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