Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread

LI Ruizhi; LI Shi; CHEN Ge; WANG Yanwen; YANG Qingyu; ZHU Huaping; ZHAO Wenchen; TANG Renjin

doi:10.13386/j.issn1002-0306.2021030071

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 1-7. > DOI: 10.13386/j.issn1002-0306.2021030071

LI Ruizhi, LI Shi, CHEN Ge, et al. Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread [J]. Science and Technology of Food Industry, 2021, 42(12): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030071.

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Effect of Microwave Heat Treatment on Whole Potato Flour and Digestive Properties of Potato Bread

1.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
2.
China Rural Technology Development Center, Beijing 110045, China

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Received Date: March 07, 2021
Available Online: April 18, 2021

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Abstract

Abstract

Microwave heat treatment was used to improve the potato powder, and the change rules of lipase, water holding capacity, insoluble dietary fiber and powder properties were determined. Potato bread was made from improved potato flour and high gluten flour in the ratio of 3:7. The effects of different microwave power on the structural and starch digestibility of potato bread were studied. The results showed that the characteristics of the whole potato powder were improved after microwave heat treatment. With the increase of microwave power, the lipase residual activity decreased to 1.23%, the water retention increased to 5.71 g/g, and the insoluble dietary fiber content decreased by 21.35%. Compared with the potato bread made from potato flour without microwave heat treatment, the nutrition and digestion characteristics of the improved potato bread were significantly improved. When the microwave power was 750 W, all the indexes of the bread were the best, and the specific volume was increased to 4.04 mL/g, hardness decreased to 115.50 g, elasticity increased to 9.17 mm, resistant starch increased to 43.60%, HI_WB750 and PGI_WB750decreased by 67.29% and 46.34, respectively. The anti-aging ability and sensory quality of potato bread were improved.
- whole potato flour,
- bread,
- microwave power,
- resistant starch,
- digestibility

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References (36)

References

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