Analysis of the Rheological Properties of Raw Dehydrated Potato Flour by Mixolab
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Abstract:
The rheological properties of raw dehydrated potato flour were evaluated by analyzing the thermo-mechanical properties using Mixolab. Eleven raw dehydrated potato flours were used as the experimental material, and the repeatability of using Mixolab to determine the rheological properties of raw dehydrated potato flour was explored. The results indicated that the test curves of each sample exhibited a high degree of overlap (n=2). The average variation coefficient of total curve was less than 5%. There were significant differences in the rheological properties of different potato cultivars, as determined by comparing the test results of samples B01~B10. These differences were found on the indicators at the stages of dough formation, dough stability, starch gelatinization, and retrogradation. The B06 and B10 samples that were prepared by different grinding methods were compared, and the results revealed that the grinding process used for the preparation of raw dehydrated potato flour could significantly affect the water absorption and viscosity values of samples, but have only slight impact on the indices of weakening consistency (Cs and C2). Comparison of the thermo-mechanical properties of raw dehydrated potato flour, potato flakes, and standard wheat flour indicated that potato flakes mainly played a role as a filling agent in the development and processing of potato staple foods. Raw dehydrated potato flour has excellent processability, and its rheological properties can also be further improved by adding food additives.So that it is possible to produce pure potato staple foods (steamed bread, noodles and bread) without adding wheat flour.
