Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

摘要

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 ＜79 g/100 g. It was also necessary to have a stable dough mixing torque plateau of ＞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 ℃ it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 ℃ the dough remained stable. Sufficient potato starch retrogradation is a pre-requisite to make optimal potato-cereal flour dough for commercial processing.