Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps
Publikasjonsdetaljer
Tidsskrift : International Journal of Food Science & Technology , vol. 51 , p. 142–149 , 2016
Utgiver : John Wiley & Sons
Internasjonale standardnummer
:
Trykt
:
0950-5423
Elektronisk
:
1365-2621
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Lenker
:
DOI
:
doi.org/10.1111/ijfs.12983
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
We have studied mixing, rheology and stability of potato-cereal flour doughs. These were prepared using samples of two varieties of cooked and cold-stored potatoes. Dependent on variety a minimum duration of 24–48 h cold-storage was required. Dough mixing torque plateau was inversely related to potato water content. This should be <79 g/100 g. It was also necessary to have a stable dough mixing torque plateau of >2 Nm at a specific total mechanical energy input of 18–22 kJ kg−1. The resting temperature of the dough was also inversely related to its strength (plateau elastic modulus at time zero). Target dough strength should be about 25 kPa in a bob-cup. Above 15 °C it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 °C the dough remained stable. Sufficient potato starch retrogradation is a pre-requisite to make optimal potato-cereal flour dough for commercial processing.
