Effect of Different Modifiers on Rheological Properties of High Contents Potato Whole Flour

To improve the quality characteristics of high potato flour dough,wheat flour and potato flour were used as the raw materials and the effects of adding three different modifiers on the rheological properties of the dough containing 50% of total potato whole flour were studied in this study. The results showed that with the increasing contents of wheat gluten,egg white powder and sodium alginate,the tensile stress of dough first increased and then decreased. Respectively,the tensile stress reached the maximum when the adding proportion was 4.5%,7% and 0.6%. The rheological test revealed that both the elasticity modulus and viscosity modulus of dough after adding the modifier increased with the frequency increasing,and the elastic modulus of all samples was higher than the viscous modulus. Compared with the controls,the viscoelasticity of mixed system increased obviously after adding modifiers. In addition,the tanδ value of the group after addition of the modifier was less than 1,which indicated the solid properties and mechanical strength of the dough were increased by adding modifier.