期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：1
页码：93-108
出版社：Galati University Press
摘要：The aim of this study is to assess the effects of adding different varieties of boiledpotatoes-pasta (PP), Impala (I) and Orchestra (O), to wheat flour in bread making.These potato varieties were used to replace wholemeal 1250 type flour (F1) and hardwheat semolina flour (F2) in different concentrations: 5%, 10%, 20%, 30%. Therheological properties of dough with added potato were assessed by means of theflour-graphic technique. The study also determined the amount of resistant starch(RS), non-resistant starch (n-RS), total starch (TS) and moisture content of thepotato bread. The results showed that the water absorption (WA) in the potato doughcontaining salt and yeast decreased by 28.8% (F2-I-PP), and by 41.2% (F1-I-PP)respectively. The same happened with the dough development time, dough stabilityand quality number. We found out that the degree of dough softening was increased,as was the moisture content of the bread, which went from 47.7% (O-PP-F2) to50.3% (I-PP-F1). The level of the ten analyzed sensory properties led to theconclusion that, by adding up to 20% PP, we enhance the bread quality. The RScontent increased by 5.1 g/100 g d.m. for F1 bread for the 30% (O-PP-F2) potatocontent batch. In F2 bread, the RS content increased by up to 5.11g/100 g d.m. forthe 30% (O-PP-F2) potato content batch. Given the method of analysis, RS may bea mixture of RS2 (natural granule starch) and RS3 (retrograde or non crystallineretrograde). Therefore, potato bread is very healthy and recommended for itsnutritional benefits.
关键词：dough rheology; potato bread; sensory evaluation; in vitro digestion;resistant starch
