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Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread

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Abstract

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.

Resumen

Se investigó el efecto de la harina de papa como un reemplazo parcial de la harina de trigo a niveles de 6%, 15%, y 30%, en las propiedades reológicas de la masa y de sabor de pan cocinado. Los resultados demostraron que la sustitución a nivel bajo de 6% en el cocinado del pan es perfectamente posible, el pan de papa es más suave que el que se hace completamente de trigo. La sustitución con harina de papa a niveles más altos resultará en una disminución seria del comportamiento en el procesado, debido al aumento en el debilitamiento de la proteína, el tiempo de formación de la masa, y en la disminución en el tiempo de estabilización. El furfuraldehido y la acetona pudieran usarse como componentes marcadores para identificar el pan de papa respecto del completamente de trigo, con base en su presencia exclusiva en pan que contenga harina de papa. El furfuraldehido es un producto de reacción de oscurecimiento no enzimático en la harina de papa, mientras que la acetona pudiera venir de la harina de papa hecha con algunas papas defectuosas (infectadas con pudrición blanda). El contenido relativo de hidroxiacetona en la corteza es alto y el hexil-alcohol es bajo, lo opuesto que en el migajón. En conclusión, la harina de papa en sustitución a bajo nivel, como el 6%, es posible.

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Acknowledgements

This work was supported by the China Agriculture Research System (CARS-10), the Modern Agricultural Industry Technology System of Gansu Province (GARS-03-P6), the National Key Research and Development Plan (2016YFD0401302-02, 2018YFF0213505), the Science and Technology Major Project of Gansu Province (1602NKDJ022-1), and the Science and Technology Planing Project of Lanzhou (2016-3-123).

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Authors and Affiliations

  1. Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China

    Fan-kui Zeng & Gang Liu

  2. CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, China

    Hong Liu

  3. Chopin Technologies, China (KPM group), Beijing, 100138, China

    Hui Yu

  4. School of Chemical Engineering, Northwest Minzu University, Lanzhou, 730030, China

    Jin-chun Cheng

  5. Lanzhou Industry Research Institute, Lanzhou, 730050, China

    Guo-qiang Gao & Yan Shang

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  1. Fan-kui Zeng
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  2. Hong Liu
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  3. Hui Yu
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  4. Jin-chun Cheng
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  5. Guo-qiang Gao
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  6. Yan Shang
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  7. Gang Liu
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Correspondence to Fan-kui Zeng or Gang Liu.

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Zeng, Fk., Liu, H., Yu, H. et al. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread. Am. J. Potato Res. 96, 69–78 (2019). https://doi.org/10.1007/s12230-018-9690-9

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