| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread | |
| Zeng, Fan-kui1; Liu, Hong2,3; Yu, Hui4; Cheng, Jin-chun5; Gao, Guo-qiang6; Shang, Yan6; Liu, Gang1 | |
| 刊名 | AMERICAN JOURNAL OF POTATO RESEARCH
 |
| 2019-02-01 | |
| 卷号 | 96期号:1页码:69-78 |
| 关键词 | Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| ISSN号 | 1099-209X |
| DOI | 10.1007/s12230-018-9690-9 |
| 通讯作者 | Zeng, Fan-kui(zengfk@licp.cas.cn) ; Liu, Gang(gangliu@licp.cas.cn) |
| 英文摘要 | 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. |
| 收录类别 | SCI |
| WOS关键词 | WHEAT-FLOUR ; CAROTOVORA ; QUALITY |
| WOS研究方向 | Agriculture |
| WOS类目 | Agronomy |
| 语种 | 英语 |
| 出版者 | SPRINGER |
| WOS记录号 | WOS:000456648000009 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/2558198 |
| 专题 | 寒区旱区环境与工程研究所 |
| 通讯作者 | Zeng, Fan-kui; Liu, Gang |
| 作者单位 | 1.Chinese Acad Sci, Lanzhou Inst Chem Phys, Res & Dev Ctr Ecomat & Ecochem, Lanzhou, Gansu, Peoples R China 2.Chinese Acad Sci, Lanzhou Inst Chem Phys, CAS Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Gansu, Peoples R China 3.Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Gansu, Peoples R China 4.China KPM Grp, Chopin Technol, Beijing 100138, Peoples R China 5.Nortwest Minzu Univ, Sch Chem Engn, Lanzhou 730030, Gansu, Peoples R China 6.Lanzhou Ind Res Inst, Lanzhou 730050, Gansu, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zeng, Fan-kui,Liu, Hong,Yu, Hui,et al. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread[J]. AMERICAN JOURNAL OF POTATO RESEARCH,2019,96(1):69-78. |
| APA | Zeng, Fan-kui.,Liu, Hong.,Yu, Hui.,Cheng, Jin-chun.,Gao, Guo-qiang.,...&Liu, Gang.(2019).Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread.AMERICAN JOURNAL OF POTATO RESEARCH,96(1),69-78. |
| MLA | Zeng, Fan-kui,et al."Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread".AMERICAN JOURNAL OF POTATO RESEARCH 96.1(2019):69-78. |
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