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International Journal of Food Sciences and Nutrition Volume 68, 2017 - Issue 2
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Food Composition and Analysis

Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

Xingli LiuKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China; ;Laboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
,
Taihua MuKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China; Correspondence[email protected]
,
Hongnan SunKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
,
Miao ZhangKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
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Jingwang ChenKey Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China;
&
Maire Laure FauconnierLaboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
Pages 167-178 | Received 18 Apr 2016, Accepted 11 Aug 2016, Published online: 09 Sep 2016

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Shan Liang, Ying Li, Min Zhang, Xiaoxue Gao, Sensen Feng & Zikang Wang. (2023) Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes. CyTA - Journal of Food 21:1, pages 141-150.
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Articles from other publishers (26)

Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu & Jaspreet Singh. (2023) Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro. Food Hydrocolloids for Health 3, pages 100111.
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Siyan Zhang, Linrun Cheng, Wanxin Gong, Jie Huang, Zhangchi Peng, Kaiwei Meng, Liang Zhang, Xiaoli Shu & Dianxing Wu. (2023) Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents . Journal of the Science of Food and Agriculture 103:15, pages 7712-7720.
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Yuchen Gu, Li Cheng, Caiming Li, Zhaofeng Li, Zhengbiao Gu & Yan Hong. (2023) Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread. Starch - Stärke 75:11-12.
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Renata Toczyłowska-Mamińska & Mariusz Ł. Mamiński. (2023) Application of Microbial Fuel Cell Technology in Potato Processing Industry. Energies 16:18, pages 6581.
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Yunfei Yang & Xinwei Wang. (2023) Effects of coarse cereals on dough and Chinese steamed bread – a review. Frontiers in Nutrition 10.
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Xu Wang, Jiahui Fang, Li Cheng, Zhengbiao Gu & Yan Hong. (2023) Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability. International Journal of Biological Macromolecules 242, pages 124702.
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Zhao-jun Wang, Hong Liu, Fan-kui Zeng, Yan-chen Yang, Dan Xu, Yu-Ci Zhao, Xiao-feng Liu, Lovedeep Kaur, Gang Liu & Jaspreet Singh. (2022) Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact. Potato Research 66:2, pages 543-562.
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Shuaibo Shao, Enpeng Li, Shiyao Yu, Xueer Yi, Xiaowei Zhang, Chuantian Yang, Robert G. Gilbert & Cheng Li. (2023) Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocolloids 134, pages 108090.
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Shiyuan Mao, Lovedeep Kaur, Tai-Hua Mu & Jaspreet Singh. (2022) Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics. Food Hydrocolloids for Health 2, pages 100102.
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Mayuri Jaggan, Hongnan Sun, Taihua Mu & Christophe Blecker. (2022) Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries. Potato Research 65:4, pages 1029-1049.
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Shuaibo Shao, Xueer Yi & Cheng Li. (2022) Main factors affecting the starch digestibility in Chinese steamed bread. Food Chemistry 393, pages 133448.
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Pavel Prieto-Vázquez del Mercado, Luis Mojica & Norma Morales-Hernández. (2022) Protein Ingredients in Bread: Technological, Textural and Health Implications. Foods 11:16, pages 2399.
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Fen Xu, Wei Liu, Liang Zhang, Qiannan Liu, Xiaojia Hu, Feng Wang, Hong Zhang, Honghai Hu & Christophe Blecker. (2022) Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety. International Journal of Food Science & Technology 57:4, pages 2126-2137.
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Xu Wang, Li Cheng, Zhengbiao Gu, Yan Hong, Zhaofeng Li, Caiming Li & Xiaofeng Ban. (2022) Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness. LWT 153, pages 112577.
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Yang LI, Hosahalli S RAMASWAMY, Jiajia LI, Yuexia GAO, Chenyu YANG, Xiaorong ZHANG, Ahmad IRSHAD & Yamei REN. (2021) Nutrient evaluation of the seed, pulp, flesh, and peel of spaghetti squash. Food Science and Technology.
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Mayuri Jaggan, Taihua Mu & Hongnan Sun. (2020) The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional, and safety properties of French fries . Journal of Food Processing and Preservation 44:12.
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Mei Li, Hong‐Nan Sun, Tai‐Hua Mu, Shi‐Long Tian, Lei‐Lei Ji, Du‐Qin Zhang, Shou‐Qiang Li, Xia Ge, Jian‐Xin Cheng & Jia‐Chun Tian. (2020) Preparation and quality characteristics of gluten‐free potato cake. Journal of Food Processing and Preservation 44:11.
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Jingyang Hong, Taihua Mu, Hongnan Sun, Aurore Richel & Christophe Blecker. (2020) Valorization of the green waste parts from sweet potato ( Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation . Food Science & Nutrition 8:8, pages 4086-4097.
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Beibei Zhao, Jiawen Deng, Mingyue Li, Hua Li, Yan Zhang, Haodi Gong & Zhicheng Chen. (2020) Preparation and quality evaluation of potato steamed bread with wheat gluten. Food Science & Nutrition 8:8, pages 3989-3998.
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Naifu Wang, Yan Xu, Huimei Chao, Min Zhang, Yibin Zhou & Mingchun Wang. (2019) Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread. Journal of Food Science and Technology 57:5, pages 1710-1718.
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Fan Zhu. (2019) Glycemic control in Chinese steamed bread: Strategies and opportunities. Trends in Food Science & Technology 86, pages 252-259.
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Fan-kui Zeng, Hong Liu, Hui Yu, Jin-chun Cheng, Guo-qiang Gao, Yan Shang & Gang Liu. (2018) Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread. American Journal of Potato Research 96:1, pages 69-78.
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Yongli Jiang, Yimeng Zhao, Danfeng Wang & Yun Deng. (2018) Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. Journal of Food Quality 2018, pages 1-11.
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Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang & Lei-Lei Ji. (2018) Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. International Journal of Food Science & Technology 53:4, pages 1087-1094.
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Hong ZHANG, Fen XU, Yu WU, Hong-hai HU & Xiao-feng DAI. (2017) Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture 16:12, pages 2924-2932.
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Hang Su, Yufei Wang, Xiaojing Ma, Xingxing He, Lingwen Ying, Junling Tang, Lu Dong, Yuqian Bao, Jian Zhou & Weiping Jia. (2017) Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test. International Journal of Endocrinology 2017, pages 1-8.
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