Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread

Abstract

The aim of the study was to check the possibility of using potato flakes (Solanum tuberosum L.) as a structure-forming agent in gluten-free bakery, and for evaluate its influence on staling retardation. To this end corn and potato starch (in a ratio 4:1) present in gluten-free formulation was partially (i.e., 10, 15, 20%) replaced with potato flakes, and the effect of such modification on the rheological properties of the dough, quality of the bread and its staling rate was evaluated. The presence of potato flakes in formulation modifies rheological properties of the dough, causing the increase of storage and loss moduli and zero shear viscosity, together with a decrease of shear compliance, which corresponds to structure strengthening and improved water absorption and swelling of solids present in the recipe. Structural changes in crumb were reflected by lower hardness, springiness and chewiness in comparison to control sample, which were also limited throughout the storage period. The presence of this raw material significantly reduced the enthalpy of retrograded amylopectin, which together with a decrease in bread hardness, signifies that such addition could be an effective factor reducing staling of gluten-free bread based on starch.