Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

peer reviewedThe aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation properties and its bread quality. The tan δ of potato-wheat dough was significantly increased by adding HPMC compared to those of without adding hydrocolloids (from 0.337 to 0.425), which was close to wheat dough (0.531). Moreover, the dough height during fermentation process was significantly improved by adding hydrocolloids, with the order of HPMC (23.1mm) > AP (19.3mm) > AG (18.6mm) > KG (13.6mm). In addition, the potato-wheat protein bands of potato-wheat dough turned pale by adding hydrocolloids, suggesting higher molecular weight aggregation formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restrained the starch retrogradation of potato-wheat breads.Research Project: Research and Demonstration of Key Technology System of Potato Staple Food (201503001-2