Rheological and microstructural properties of wheat flour dough systems added with potato granules

References

• Ezekiel R.; Singh N.; Sharma S.; Kaur A. Beneficial Phytochemicals in Potato — a Review. Food Research International. 2013, 50, 487–496.
   Web of Science ®Google Scholar
• Galdón B.R.; Mesa D.R.; Rodríguez E.M.R.; Romero C.D. Amino Acid Content in Traditional Potato Cultivars from the Canary Islands. Journal of Food Composition and Analysis. 2010, 23, 148–153.
   Web of Science ®Google Scholar
• Singh J.; Kaur L.; Moughan P.J. Importance of Chemistry, Technology and Nutrition in Potato Processing. Food Chemistry. 2012, 133, 1091.
   Web of Science ®Google Scholar
• Arun K.B.; Chandran J.; Dhanya R.; Krishna P.; Jayamurthy P.; Nisha P. A Comparative Evaluation of Antioxidant and Antidiabetic Potential of Peel from Young and Matured Potato. Food Bioscience. 2015, 9, 36–46.
   Web of Science ®Google Scholar
• Bártová V.; Bárta J.; Brabcová A.; Zdráhal Z.; Horáčková V. Amino Acid Composition and Nutritional Value of Four Cultivated South American Potato Species. Journal of Food Composition and Analysis. 2015, 40, 78–85.
   Web of Science ®Google Scholar
• Lutaladio N.; Castaldi L. Potato: The Hidden Treasure. Journal of Food Composition and Analysis. 2009, 22, 491–493.
   Web of Science ®Google Scholar
• Li S.; Duan Y.; Guo T.; Zhang P.; He P.; Johnston A.; Shcherbakov A. Potassium Management in Potato Production in Northwest Region of China. Field Crops Research. 2015, 174, 48–54.
   Web of Science ®Google Scholar
• Pu S.Y.; Qin L.L.; Che J.P.; Zhang B.R.; Xu M. Preparation and Application of a Novel Bioflocculant by Two Strains of Rhizopus sp. Using Potato Starch Wastewater as Nutrilite. Bioresource Technology. 2014, 162, 184–191.
   PubMed Web of Science ®Google Scholar
• Waglay A.; Karboune S.; Alli I. Potato Protein Isolates: Recovery and Characterization of Their Properties. Food Chemistry. 2014, 142, 373–382.
   PubMed Web of Science ®Google Scholar
• Vikelouda M.; Kiosseoglou V. The Use of Carboxymethylcellulose to Recover Potato Proteins and Control Their Functional Properties. Food Hydrocolloids. 2004, 18, 21–27.
   Web of Science ®Google Scholar
• Kim E.J.; Kim H.S. Influence of Pectinase Treatment on the Physicochemical Properties of Potato Flours. Food Chemistry. 2015, 167, 425–432.
   PubMed Web of Science ®Google Scholar
• Lamberti M.; Geiselmann A.; Conde-Petit B.; Escher F. Starch Transformation and Structure Development in Production and Reconstitution of Potato Flakes. LWT - Food Science and Technology. 2004, 37, 417–427.
   Web of Science ®Google Scholar
• Rytel E. The Effect of Industrial Potato Processing on the Concentrations of Glycoalkaloids and Nitrates in Potato Granules. Food Control. 2012, 28, 380–384.
   Web of Science ®Google Scholar
• Xu, F.; Hu, H.H.; Zhang C.J.; Huang F.; Zhang X.; Liu Q.N.; Dai X.F.; Zhang H. Effects of Different Types of Proteins on the Eating Quality of Potato Noodles. Modern Food Science and Technology (In Chinese). 2015, 31, 269–276.
   Google Scholar
• Dapčević Hadnađev T.; Pajić-Lijaković I.; Hadnađev M.; Mastilović J.; Torbica A.; Bugarski B. Influence of Starch Sodium Octenyl Succinate on Rheological Behaviour of Wheat Flour Dough Systems. Food Hydrocolloids. 2013, 33, 376–383.
   Web of Science ®Google Scholar
• Ahmed J. Effect of Barley β-glucan Concentrate on Oscillatory and Creep Behavior of Composite Wheat Flour Dough. Journal of Food Engineering. 2015, 152, 85–94.
   Web of Science ®Google Scholar
• Turbin-Orger A.; Shehzad A.; Chaunier L.; Chiron H.; Della Valle G. Elongational Properties and Proofing Behaviour of Wheat Flour Dough. Journal of Food Engineering. 2016, 168, 129–136.
   Web of Science ®Google Scholar
• Cai X.; Hong Y.; Gu Z.; Zhang Y. The Effect of Electrostatic Interactions on Pasting Properties of Potato Starch/Xanthan Gum Combinations. Food Research International. 2011, 44, 3079–3086.
   Web of Science ®Google Scholar
• Chung H.-J.; Li X.-Q.; Kalinga D.; Lim S.-T.; Yada R.; Liu Q. Physicochemical Properties of Dry Matter and Isolated Starch from Potatoes Grown in Different Locations in Canada. Food Research International. 2014, 57, 89–94.
   Web of Science ®Google Scholar
• Parada J.; Aguilera J.M. Effect of Native Crystalline Structure of Isolated Potato Starch on Gelatinization Behavior and Consequently on Glycemic Response. Food Research International. 2012, 45, 238–243.
   Web of Science ®Google Scholar
• Singh N.; Isono N.; Srichuwong S.; Noda T.; Nishinari K. Structural, Thermal and Viscoelastic Properties of Potato Starches. Food Hydrocolloids. 2008, 22, 979–988.
   Web of Science ®Google Scholar
• AOAC (Association of Analytical Chemists). Official Methods of Analysis, 17th edn.; AOAC International: Gaithersburg, MD, USA, 2000.
   Google Scholar
• Hao C.C.; Wang L.J.; Li D.; Özkan N.; Wang D.C.; Chen X.D.; Mao Z.H. Influence of Alfalfa Powder Concentration and Granularity on Rheological Properties of Alfalfa-Wheat Dough. Journal of Food Engineering. 2008, 89, 137–141.
   Web of Science ®Google Scholar
• Zhang X.; Tong Q.; Zhu W.; Ren F. Pasting, Rheological Properties and Gelatinization Kinetics of Tapioca Starch with Sucrose or Glucose. Journal of Food Engineering. 2013, 114, 255–261.
   Web of Science ®Google Scholar
• Albano K.M.; Franco C.M.L.; Telis V.R.N. Rheological Behavior of Peruvian Carrot Starch Gels as Affected by Temperature and Concentration. Food Hydrocolloids. 2014, 40, 30–43.
   Web of Science ®Google Scholar
• Witczak T.; Witczak M.; Ziobro R. Effect of Inulin and Pectin on Rheological and Thermal Properties of Potato Starch Paste and Gel. Journal of Food Engineering. 2014, 124, 72–79.
   Web of Science ®Google Scholar
• Shi A.M.; Wang L.J.; Li D.; Adhikari B. Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and Creep Properties. Carbohydrate Polymers. 2013, 96, 602–610.
   PubMed Web of Science ®Google Scholar
• Juszczak L.; Witczak T.; Ziobro R.; Korus J.; Cieslik E.; Witczak M. Effect of Inulin on Rheological and Thermal Properties of Gluten-Free Dough. Carbohydrate Polymers. 2012, 90, 353–360.
   PubMed Web of Science ®Google Scholar
• Meng Y.C.; Sun M.H.; Fang S.; Chen J.; Li Y.H. Effect of Sucrose Fatty Acid Esters on Pasting, Rheological Properties and Freeze–Thaw Stability of Rice Flour. Food Hydrocolloids. 2014, 40, 64–70.
   Web of Science ®Google Scholar
• Fu Z.Q.; Che L.M.; Li D.; Wang L.J.; Adhikari B. Effect of Partially Gelatinized Corn Starch on the Rheological Properties of Wheat Dough. LWT - Food Science and Technology. 2016, 66, 324–331.
   Web of Science ®Google Scholar
• Park; C.S.; Baik B.K. Relationship Between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour. Cereal Chemistry. 2004, 81, 159–164.
   Web of Science ®Google Scholar
• Gryszkin A.; Zięba T.; Kapelko M.; Buczek A. Effect of Thermal Modifications of Potato Starch on its Selected Properties. Food Hydrocolloids. 2014, 40, 122–127.
   Web of Science ®Google Scholar
• Singh S.; Singh N. Relationship of Polymeric Proteins and Empirical Dough Rheology with Dynamic Rheology of Dough and Gluten from Different Wheat Varieties. Food Hydrocolloids. 2013, 33, 342–348.
   Web of Science ®Google Scholar
• Yu L.J.; Ngadi M.O. Rheological Properties of Instant Fried Noodle Dough as Affected by Some Ingredients. Journal of the Science of Food and Agriculture. 2006, 86, 544–548.
   Web of Science ®Google Scholar
• Salvador A.; Sanz T.; Fiszman S.M. Dynamic Rheological Characteristics of Wheat Flour–Water Doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocolloids. 2006, 20, 780–786.
   Web of Science ®Google Scholar
• Jekle M.; Mühlberger K.; Becker T. Starch–gluten Interactions During Gelatinization and its Functionality in Dough Like Model Systems. Food Hydrocolloids. 2016, 54, 196–201.
   Web of Science ®Google Scholar
• Liu R.; Xing Y.; Zhang Y.; Zhang B.; Jiang X.; Wei Y. Effect of Mixing Time on the Structural Characteristics of Noodle Dough Under Vacuum. Food Chemistry. 2015, 188, 328–336.
   PubMed Web of Science ®Google Scholar
• Majzoobi M.; Layegh B.; Farahnaky A. Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties. Journal of Food Processing and Preservation. 2014, 38, 48–58.
   Web of Science ®Google Scholar