Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread
文献类型：期刊论文
| 作者 | Fan-kui Zeng4 ; Hong Liu4; Hui Yu3; Jin-chun Cheng2; Guo-qiang Gao1; Yan Shang1; Gang Liu4
|
| 刊名 | f Potato Research
 |
| 出版日期 | 2019 |
| 期号 | 96页码:69-78 |
| 关键词 | Bread Wheat flour Potato flour Rheological properties Volatile aroma components |
| 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. |
| 语种 | 英语 |
| 源URL | [http://ir.licp.cn/handle/362003/29199]  |
| 专题 | 兰州化学物理研究所_环境材料与生态化学研究发展中心 |
| 通讯作者 | Fan-kui Zeng; Gang Liu |
| 作者单位 | 1.Lanzhou Industry Research Institute, Lanzhou 730050, China 2.School of Chemical Engineering, Northwest Minzu University, Lanzhou 730030, China 3.Chopin Technologies, China (KPM group), Beijing 100138, China 4.Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China |
| 推荐引用方式 GB/T 7714 | Fan-kui Zeng,Hong Liu,Hui Yu,et al. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread[J]. f Potato Research,2019(96):69-78. |
| APA | Fan-kui Zeng.,Hong Liu.,Hui Yu.,Jin-chun Cheng.,Guo-qiang Gao.,...&Gang Liu.(2019).Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread.f Potato Research(96),69-78. |
| MLA | Fan-kui Zeng,et al."Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread".f Potato Research .96(2019):69-78. |
入库方式： OAI收割
来源：兰州化学物理研究所
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