Influence of potato pulp on gluten network structure in wheat dough and steamed bread,Cereal Chemistry

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Influence of potato pulp on gluten network structure in wheat dough and steamed bread
Cereal Chemistry ( IF 2.4 ) Pub Date : 2019-12-02 , DOI: 10.1002/cche.10238
Yanfei Cao ₁ , Zhe Yang ₁ , Haijing Zhang ₁ , Peng Guo ₁ , Shuang Dong ₁ , Hongjun Li ₁

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Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses.

更新日期：2019-12-02

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