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<p>The effects of potato flours processed by freeze-drying (FD-RDPF), hot air drying (HD-RDPF), and potato flakes (PF) on microstructure and physicochemical properties of wheat gluten proteins were systematically investigated. The results showed that PF induced the most severe disruption to the gluten network, followed by FD-RDPF, while HD-RDPF exerted the mildest destructive effect. At the 50% addition level, the three-dimensional pore structure of gluten in the PF group completely collapsed, forming a honeycomb-like morphology. The FD-RDPF group resulted in a disordered block structure of gluten, whereas the HD-RDPF group retained a relatively intact structure. With the increase in the addition ratio of potato flour, the content of disulfide bonds (<i>S</i>-<i>S</i> bonds) decreased, while the free sulfhydryl groups (<i>S</i>-<i>H</i> groups) increased. The content of disulfide bonds (<i>S-S</i> bonds) in the HD-RDPF group showed the most significant decrease, declining from 0.73 µmol/g to 0.31 µmol/g. Correspondingly, the content of free sulfhydryl groups (<i>S-H</i> groups) in the HD-RDPF group also exhibited the most prominent increase, rising from 0.23 µmol/g to 0.50 µmol/g. FTIR analysis demonstrated that partially replacing wheat flour with potato flour reduces hydrogen bonding density within the dough. After the addition of potato flour, the absorption peak corresponding to hydrogen bonds shifted by 5–20&#xa0;cm<sup>− 1</sup>, which indicating that the secondary structure of proteins has been changed. Raman spectroscopy results revealed that the absorption peaks of the disulfide bonds shifted to the left to varying degrees after the addition of potato flour, indicating that their structural stability was reduced. Thermomechanical properties of the dough demonstrated that the water absorption rate increased significantly (<i>p</i> &lt; 0.05) with the increase of three potato flours addition, while the stability of the dough were reduced, and starch hydrolysis index and retrogradation index were changed. These findings provide a theoretical basis for the optimized application of potato flours in wheat-based products.</p>

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Effect of potato flour dehydrated by different drying methods on the properties of wheat dough

  • 期刊论文

  • 发表日期：

    2026年3月7日

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  • Xiaoning Feng,
  • Wenjie Bai,
  • Xiaohong Wu,
  • Keting Zhou,
  • Zhe Tan,
  • Dan Xu

摘要

The effects of potato flours processed by freeze-drying (FD-RDPF), hot air drying (HD-RDPF), and potato flakes (PF) on microstructure and physicochemical properties of wheat gluten proteins were systematically investigated. The results showed that PF induced the most severe disruption to the gluten network, followed by FD-RDPF, while HD-RDPF exerted the mildest destructive effect. At the 50% addition level, the three-dimensional pore structure of gluten in the PF group completely collapsed, forming a honeycomb-like morphology. The FD-RDPF group resulted in a disordered block structure of gluten, whereas the HD-RDPF group retained a relatively intact structure. With the increase in the addition ratio of potato flour, the content of disulfide bonds (S-S bonds) decreased, while the free sulfhydryl groups (S-H groups) increased. The content of disulfide bonds (S-S bonds) in the HD-RDPF group showed the most significant decrease, declining from 0.73 µmol/g to 0.31 µmol/g. Correspondingly, the content of free sulfhydryl groups (S-H groups) in the HD-RDPF group also exhibited the most prominent increase, rising from 0.23 µmol/g to 0.50 µmol/g. FTIR analysis demonstrated that partially replacing wheat flour with potato flour reduces hydrogen bonding density within the dough. After the addition of potato flour, the absorption peak corresponding to hydrogen bonds shifted by 5–20 cm− 1, which indicating that the secondary structure of proteins has been changed. Raman spectroscopy results revealed that the absorption peaks of the disulfide bonds shifted to the left to varying degrees after the addition of potato flour, indicating that their structural stability was reduced. Thermomechanical properties of the dough demonstrated that the water absorption rate increased significantly (p < 0.05) with the increase of three potato flours addition, while the stability of the dough were reduced, and starch hydrolysis index and retrogradation index were changed. These findings provide a theoretical basis for the optimized application of potato flours in wheat-based products.