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Effects of potato flour on doughproperties and quality of potato-wheat-yogurt pie bread

机译：马铃薯面粉对土豆小麦酸奶馅饼面团特性及品质的影响

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Purpose - Clarify the effects of potato flour (PF) addition on dough properties and quality characteristics of pie bread, thus providing a theoretical basis for potato-wheat-yogurt pie bread processing. Design/methodology/approach - The seven pie bread formulations were prepared with addition of different amount of PF (0,10,20,30,40, 50 and 60 per cent) by replacing wheat flour (WF). The influence of replacement of PF with WF on the dough development, gas behavior, microstructural, gluten-starch interaction inside dough matrix and the nutritional and textural properties of pie bread was analyzed. Findings - Compared to dough with WF, dough height was decreased significantly but total gas volume showed no significant difference with the addition of PF (10-60 per cent), and the dough height was decreased gradually with the increasing addition of PF (p = 0.0012). Scanning electron microscopy and confocal laser scanning microscopy showed that dough with 10-30 per cent PF revealed smooth surface and continuous network structure was also existed between starch and gluten, this was similar to the structure of wheat dough, while the surface was rough and the connection was not continuous when the PF addition was further increased from 40 to 60 per cent. Nuclear magnetic resonance showed dough with 10-60 per cent PF presented larger content of immobilized water compared to the wheat dough, and its content was also increased with the increasing addition of PF (p = 0.0008). Pie bread with 10-60 per cent PFexhibited lower fat, carbohydrate content and energy value compared to the wheat pie bread, and the fat, carbohydrate, energy was further decreased with the increasing addition of PF ip = 0.0012,0.0002,0.0007, respectively), while the dietary fiber content increased ip = 0.0011). In addition, specific volume and height/diameter ratio showed no significant difference in pie bread with 0-40 percent PF, which were 2.1-2.4 cnr/g and 0.16-0.19, respectively tp = 0.004), whereas they were reduced significantly when the PF was increased to 60 per cent (p = 0.001, p = 0.002). In addition, the lightness (L) of pie bread decreased gradually with the increasing amount of PF, and the browning index was increased. Pie bread with 0-40 per cent PF showed similar hardness, springness and chewiness value, which were also increased when the PF was increased to 60 per cent ip = 0.001). The above results indicated that PF could improve the nutritional quality of pie bread, and the appropriate addition amount should be nomore than 40 per cent.Research limitations/implications - The mechanisms of this study should be clarified for further study.Practical implications - PF was an excellent food ingredient and could be used for pie bread making at 30 per cent replacement level to overcome use of WF. Social implications - The results of this study can provide a new kind of potato staple food withhigh nutrition and low energy for market and consumers.Originality/value - PF was first used to produce yogurt pie bread to improve the nutritional properties of traditional WF yogurt pie bread.
机译：目的 - 澄清薯面粉（PF）对面团特性的影响和馅饼面包的质量特征，从而为马铃薯 - 小麦酸奶饼面包加工提供理论依据。设计/方法/方法 - 通过替换小麦粉（WF）加入不同量的PF（0,10,20,30,40,50％和60％）制备七馅饼面包制剂。分析了对面团基质中面团发展，气体行为，微观结构，谷淀粉相互作用的影响，气体行为，微观结构，饼馅饼养殖及造影性能的影响。结果 - 与含有WF的面团相比，面团高度显着降低，但总气体体积与添加PF（10-60％）没有显着差异，并且随着增加PF的增加而逐渐降低面团高度（P = 0.0012）。扫描电子显微镜和共聚焦激光扫描显微镜表明，10-30％PF的面团显示出光滑的表面和连续网络结构也存在于淀粉和麸质之间，这与小麦面团的结构类似，而表面粗糙，而且表面粗糙当PF添加进一步增加到60％至60％时，连接并不连续。与小麦面团相比，核磁共振显示出10-60％PF的面团，其含量较大的固定水含量，并且随着PF的增加，其含量也增加了（P = 0.0008）。馅饼面包具有10-60％的脂肪，碳水化合物含量和能量值与小麦饼面包相比，脂肪，碳水化合物，能量进一步降低了PF IP的增加= 0.0012,0.0002,0.0007） ，而膳食纤维含量增加IP = 0.0011）。此外，特异性体积和高度/直径比表现出饼面包的显着差异为0-40％的PF，其分别为2.1-2.4 cnr / g和0.16-0.19，而它们显着减少PF增加至60％（p = 0.001，p = 0.002）。另外，随着PF的增加而逐渐减小饼面的亮度（L），褐变指数增加。 0-40％PF的饼面显示，当PF增加到60％IP = 0.001时，蛋白质的硬度，振动和咀嚼度值也增加了同样的硬度，弹簧和咀嚼物值。上述结果表明，PF可以提高馅饼面包的营养质量，并且相应的添加量应是40％。研究限制/影响 - 应澄清本研究的机制以进行进一步的研究.Practical意义 - PF是优异的食品成分，可用于馅饼面包，以克服WF的使用量为30％的替代水平。社会影响 - 本研究的结果可以为市场和消费者的高能量提供一种新型的马铃薯主食。更多的/价值 - PF首先用于生产酸奶饼面以提高传统WF酸奶馅饼的营养特性面包。

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