The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g^–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.

创新了两阶段面团混合工艺，以以1：1（w / w）的比例提高由土豆粉（PF）和小麦粉制成的面包的质量。最终的面团首先由小麦粉制成，然后再添加PF。验证了该方法对提高面团质量的影响，并研究了面团中面筋糊化淀粉基质中水的分布。我们观察到面包的质量得到了改善，这体现在比容从2.26 mL g ^–1增加到2.96 mL g ^–1面包屑硬度从417.93降至255.57 g。流变发酵法测定的结果表明，与传统的混合方法相比，使用改进的混合方法混合的面团具有更高的最大面团高度值，面团孔隙出现时间，气体滞留系数以及增强的面筋基质形成。低场核磁共振的结果证实，面筋和糊化淀粉之间的竞争性吸水会限制使用传统混合方法混合的面团中面筋网络的形成。使用新颖的混合方法，面筋可以在第1阶段充分水合，然后可以削弱第2阶段由糊化淀粉引起的竞争性吸水；