1. Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps
- Author
-
Svein Halvor Knutsen, Elling O. Rukke, Nils Kristian Afseth, Trygve Helgerud, Tzvetelin Dessev, Simon Ballance, and Reidar Barfod Schüller
- Subjects
Materials science ,Retrogradation (starch) ,Mixing (process engineering) ,Wheat flour ,04 agricultural and veterinary sciences ,Plateau (mathematics) ,040401 food science ,Industrial and Manufacturing Engineering ,0404 agricultural biotechnology ,Rheology ,Food science ,Water content ,Potato starch ,Elastic modulus ,Food Science - Abstract
Summary We have studied mixing, rheology and stability of potato-cereal flour doughs. These were prepared using samples of two varieties of cooked and cold-stored potatoes. Dependent on variety a minimum duration of 24–48 h cold-storage was required. Dough mixing torque plateau was inversely related to potato water content. This should be 2 Nm at a specific total mechanical energy input of 18–22 kJ kg−1. The resting temperature of the dough was also inversely related to its strength (plateau elastic modulus at time zero). Target dough strength should be about 25 kPa in a bob-cup. Above 15 °C it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 °C the dough remained stable. Sufficient potato starch retrogradation is a pre-requisite to make optimal potato-cereal flour dough for commercial processing.
- Published
- 2015