Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 degrees C) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. MPS addition decreased the setback by up to 46%, and enhanced the viscoelasticity of whole wheat dough significantly. Compared to the whole wheat-based youtiao, the addition of 10% MPS decreased the hardness by up to 72%, and increased the springiness and specific volume by 32% and 22%, respectively. The addition of MPS prepared at lower extrusion temperature (60 degrees C) and moderate moisture content (42%) resulted in the optimum textural qualities of whole wheat youtiao. This study will help better understand the role of MPS in whole wheat-based food product.

Automated summary

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. The low temperature extrusion processing caused moderate gelatinization and improved gel-forming properties of potato starch. The addition of MPS decreased the setback, enhanced the viscoelasticity of whole wheat dough, and improved the texture properties of whole wheat youtiao.