Effects of Different Modifiers on the Characteristics of Potato Fermented Dough
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Abstract:
Aiming at the issue that dough with a low gluten content is hard to ferment, this study investigated the effects of different proportions of pectin, sodium carboxymethyl cellulose, sodium stearyl lactate, monoglyceride and α-amylase on the fermentation volume, rheological properties and micro-morphology of fermented dough with the addition of 50.00% and 60.00% of mashed potato. The results showed that the increases in the fermentation volume of potato fermented dough with sodium stearoyl lactylate and α-amylase were higher than 20 mL, while those of other potato fermented doughs were less than 20 mL. The storage moduli of potato doughs with modifiers were all improved, except for those with α-amylase and monoglyceride (added at the ratio of 0.30%). The shear stabilities of potato fermented doughs were improved by modifiers, however, the initial viscosities of the doughs containing added α-amylase and 50.00% or 60.00% mashed potato were the lowest (1772.83 Pa·s and 1778.28 Pa·s, respectively). The network structures of the potato fermented dough were improved by pectin and carboxymethyl cellulose. Sodium stearyl lactate and monoglyceride were beneficial to the formation of gluten, while α-amylase was not conducive to dough network formation. Therefore, different modifiers influenced differently the properties and structures of potato fermented doughs. This study provides a theoretical reference for the application of potato in fermented wheat products.
