Abstract:The effect of potato flake (PF) on the properties of dough and the nutritional quality of cupcakes was investigated. In this work, potato flake (PF) was incorporated in cupcakes at different concentration (10%, 30%, 50%). Compared with the control group, the protein content of the potato flake-added cupcakes increased by 11.04~16.55%, the fat content was reduced by 3.10~13.18%, and the total dietary fiber increased by nearly 1.00~1.50 times. All PF cupcake formulations exhibited higher comprehensive nutritional value in terms of minerals and amino acids. Supplementation of potato flake decreased the score of sensory evaluation, especially at ratio of 30% and 50%. The replacement of wheat flour with the potato flake reduced the height and springiness of cake and enhanced the hardness significantly. The height and springiness were reduced by 2.36~14.91% and 9.55~18.98%, respectively. Their hardness increased by 0.43~42.49%. Thermomechanical properties of the dough demonstrated that the water absorption rate and stability time increased. The protein weakening and the gelatinization properties of starch in mixed dough were significantly affected by potato flake. The microstructure of the dough was characterized by confocal scanning laser microscopy (CSLM) and the results showed that the addition of PF could destroy the continuity of the gluten protein network.
