Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough

Abstract

SummaryThis study aimed to investigate the potential of moderate hydrothermal (50–80 °C) and acidic (0%–0.35% citric acid) modification of potato pulp (PP) to improve the rheological properties of wheat dough. The results show that hydrothermal treatment (HMT) and citric acid (CA) decreased the swelling power, thickening ability and gelatinisation enthalpy, as well as increased the solubility and gelatinisation temperature, of PP with an increase in temperature and CA addition. Additionally, HMT‐ (80 °C) and CA‐ (0.07%–0.35%) modified PP effectively enhanced dough strength against mixing and suppressed retrogradation. The thermochemical parameters of the composite dough were significantly correlated with the swelling power, rapid visco analyser (RVA) viscosity parameters (except setback viscosity) and differential scanning calorimetry (DSC) parameters (P < 0.05). The results suggest that moderate hydrothermal‐acidic treatment is an effective way to overcome dough mixing and retrogradation shortages in potato pulp‐based staple production.