Quality improvement of potato steamed bread using food hydrocolloids
- Liu, X. (2017). Quality improvement of potato steamed bread using food hydrocolloids. Gembloux (Belgium), ULg GxABT, PHD, 188.
|Quality improvement of potato steamed bread using food hydrocolloids
|Number of pages
|potato, steamed bread, celiac disease
|Nowadays, there is an increasing interest for composite or gluten-free products due to some economic, nutritional reasons or the number of the celiac patient. The estimated prevalence of Celiac disease is about 1% of the general population, and it affects persons of any age, race, and ethnic group. Steamed bread is a traditional staple food of China, and has been consumed for at least 2000 years, taking up almost 40% of wheat consumption, and the popularity is increasing around the world. However, most traditional wheat steamed bread lack essential nutrients, including lysine, dietary fiber, vitamins, and minerals, etc. Therefore, the use of composite flour for steamed bread making has attracted great attention. Potato (Solanum tuberosum) is one of the most widely planted vegetables worldwide and is the only tuber used as a major food crop. Potato has a balanced amino acid composition, high total vitamin and mineral levels, and also contains phytochemicals such as polyphenols, polyamines, and carotenoids. However, the replacement of wheat flour is a major challenge for food technologist to produce the steamed bread with desirable quality and technological properties because that gluten is important to retain gas to obtain the desired volume and texture in a dough system. It is essential to form a strong protein network required for the desired viscoelasticity, and the easiest way to ensure the viscoelasticity properties is via the use of food hydrocolloids. Therefore, the aim of this work was to study the quality improvement of potato steamed bread using food hydrocolloids.