Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao

Jiayu Cheng; Jiayu Wang; Fenglian Chen; Di Wu; Chengcheng Gao; Weiwei Cheng; Zhenjiong Wang; Xinchun Shen; Xiaozhi Tang

doi:10.1016/j.foodchem.2023.135595

Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao

Food Chem. 2023 Jun 30:412:135595. doi: 10.1016/j.foodchem.2023.135595. Epub 2023 Jan 30.

Authors

Jiayu Cheng¹, Jiayu Wang², Fenglian Chen³, Di Wu¹, Chengcheng Gao¹, Weiwei Cheng⁴, Zhenjiong Wang¹, Xinchun Shen¹, Xiaozhi Tang⁵

Affiliations

¹ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
² College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China.
³ College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China.
⁴ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: wwcheng@nufe.edu.cn.
⁵ College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: warmtxz@nufe.edu.cn.

PMID: 36738529
DOI: 10.1016/j.foodchem.2023.135595

Abstract

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 ℃) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. MPS addition decreased the setback by up to 46%, and enhanced the viscoelasticity of whole wheat dough significantly. Compared to the whole wheat-based youtiao, the addition of 10% MPS decreased the hardness by up to 72%, and increased the springiness and specific volume by 32% and 22%, respectively. The addition of MPS prepared at lower extrusion temperature (60 ℃) and moderate moisture content (42%) resulted in the optimum textural qualities of whole wheat youtiao. This study will help better understand the role of MPS in whole wheat-based food product.

Keywords: Characteristic of the dough; Dough; Low-temperature extrusion; Potato starch; Texture; Whole wheat; Youtiao.

MeSH terms

Flour / analysis
Hardness
Solanum tuberosum*
Starch
Temperature
Triticum*

Substances

Starch