Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread

Abstract

Influence of particle size distribution (45–355 μm) of orange-fleshed sweet potato flour (SPF) on dough rheological properties and changes of β-carotene and polyphenols during simulated gastrointestinal digestion of sweet potato-wheat bread (SPWB) were investigated. Dough prepared from SPF with particle size 45 μm showed improved network structure with fused starch granules and branched proteins, presented higher maximum height during fermentation (Hm, 19.70 mm), and exhibited the optimal elastic and viscous modulus values. SPWB from SPF with particle size 45 μm showed higher specific volume (1.81 ml/g) and lower hardness (8612.3 N) as compared to other particle sizes. SPWB from SPF with particle size 106 and 75 μm exhibited higher β-carotene content in intestinal phases during simulated gastrointestinal digestion, followed by 45 μm, whereas that from SPF with particle size 45 μm showed more polyphenols content. Thus, SPF with particle size 45 μm shows greater application potential for producing novel bread.