Properties Of Potato Flour Research Articles

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Potato flour with different gelatinization degrees was prepared and the properties of potato flour - wheat flour dough were compared to investigate the reason why dough with more than 30 g/100 g potato flakes becomes sticky. The results showed that the water absorption capacity of potato flakes was the highest, which was 2.2-fold higher than that of gluten and 3.4-fold higher than that of wheat starch. Dough microstructure analysis indicated that competitive water absorption of potato starch and gluten protein led to the discontinuous gluten structure and more exposed gliadin which is responsible for dough stickiness. The gliadin content (obtained at a single elution) in potato flakes-wheat flour dough was 200–400 g/100 g higher than that of others. Two-step kneading method was applied to increase the gluten integrity and reduce gliadin leaching, which reduced the dough stickiness from 31.86 g to 23.07 g. This study demonstrated that the content of gliadin was more responsible for stickiness of the dough than gelatinized starch, and two-step kneading method can be employed to improve the properties of food prepared with potato flakes.

Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour.

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.

Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour

BackgroundThe properties of potato flour will be different due to different processing parameters, which will affect their processing adaptability. In this paper, different potato flour were investigated to determine viscoelastic properties and structural transformation using thermodynamics, rheological and spectrum methods. Potato flour was prepared by drying at different temperature after soaking in citric acid, microwave and steamed respectively. The treated samples were dried by hot air and then compared with the freeze-dried potato flour. Four kinds of potato flour showed different properties after shearing at high temperature.ResultsDifferential scanning calorimetry (DSC) results revealed that potato flour with low gelatinization had lower enthalpy and faster melting process than freeze-dried potato powder. RVA and texture results showed that potato flour with low gelatinization had the best retrogradation property and the stable gel. X-ray diffraction (XRD) patterns revealed that the crystalline properties of different potato flour after shearing at high temperature were the same. In addition, low gelatinization potato flour presented a crystalline structure or strong internal order. Fourier-transform infrared spectroscopy (FTIR) spectra showed that high temperature and shearing mainly caused δ-deformation of O–H in intact potato granules.ConclusionFreeze drying and hot air drying at low temperature made potato flour had better gel stability than microwave and steamed treatment. Hot air drying at low temperature made potato flour had good retrogradation after hot shearing, which was more conducive to the formation of hot-processed products.

Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods

Native potato flour is one of the functional additives for dough making in food processing to meet the increasing healthy food requirements. To explore an efficient combination drying methods for native potato flour processing, different drying treatments including hot air (AD), freeze-drying (FD) and radio frequency (RFD) were introduced and investigated in this study. The associated color, thermal, pasting, crystalline, rheological, and morphological properties of the potato flour were investigated and evaluated systematically. The gelatinization temperature of potato flour increased from 63.73 to 69.47 °C with drying temperature increased, which indicated the thermal stability of the flour can be strengthened by drying temperature. The gelatinization enthalpy, viscosity, and relative crystallinity of the dried potato flours decreased as the treatment temperature increase, which indicated the extension of thermal denature as the effect of increasing drying temperature. It is worth to note that the RFD combined method has the most efficient drying rate and moderate heat damage. Therefore, combined drying methods are meaningful for native potato flour processing, which might be valuable for industrial development.

황색감자로부터 제조된 감자가루의 페이스팅 특성에 대한 감자전분특성의 영향

황색감자로부터 제조된 감자가루의 페이스팅 특성에 대한 감자전분특성의 영향