Resumen de Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang, Lei-Lei Ji
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter (p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively (p < 0.05). After heat treatment, gas retention of the dough with sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ (p < 0.05). In addition, specific loaf volume of sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm3/g) (p < 0.05). Thus, heat treatment at 90 ℃ to sweet potato flour could be potentially used in wheat bread production.
