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Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread
| Content Provider | Semantic Scholar |
|---|---|
| Author | Zhang, Tianyu Zhang, Fengjie Cao, Yanfei Zhang, Haijing Yang, Zhe Li, Hongjun |
| Copyright Year | 2019 |
| Abstract | WPPF was added into the wheat flour (WF) flour with different addition amount (0%~50%) to study the influence of whole purple potato flour (WPPF) on dough properties and quality of steamed bread. Result revealed that the WPPF addition significantly influenced the dough properties and quality of steamed bread. The water absorption, the maximum height of the gas release, total volume of CO2 release and the hardness of steamed bread significantly increased with the increase of WPPF addition amount, while decreased the dough stability, the maximum height of dough, the gas holding capacity and the specific volume. Moreover, peak viscosity, final viscosity and setback value had a remarkable decrease when 10% WPPF added, but increased following the addition of WPPF. Considering the sensory evaluation, the steamed bread with 20% WPPF is acceptable. Appropriate addition amount of WPPF improves the nutrition value and variety of steamed bread and did not effect on the quality of the quality of dough and steamed bread. |
| Starting Page | 122 |
| Ending Page | 122 |
| Page Count | 1 |
| File Format | PDF HTM / HTML |
| DOI | 10.5539/jfr.v8n4p122 |
| Volume Number | 8 |
| Alternate Webpage(s) | http://www.ccsenet.org/journal/index.php/jfr/article/download/0/0/39985/41059 |
| Alternate Webpage(s) | https://doi.org/10.5539/jfr.v8n4p122 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
