Abstract
The poor retention of fermentation gases and air is a critical issue for gluten-free (GF) products. To better understand the effect of potato flour on the characteristics of GF bread, the mechanistic relations between potato starch and potato protein in different ratios at 9:1, 8:2, 7:3, 6:4 and 5:5 for GF dough were investigated for viscoelasticity, thermal properties, moisture, microstructures, and bread quality. The results reveal that potato starch had a relatively important role in both dough and bread. The viscous character of dough was highest at a proportion of 6:4, with a more compact microstructure and better bread color, volume, hardness, chewiness, resilience and springiness. With decreasing starch content, the gelatinization and retrogradation enthalpy decreased, and the relaxation time of immobilized water and free water increased significantly. These results are believed to be helpful for processors to develop and optimize GF breads with potato starch and potato protein.
Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion
