2008 Volume 14 Issue 2 Pages 211-216
The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased significantly with increases in potato starch. The peak time of wheat flour-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability significantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control flour. Breakdown time of mixtures tended to be the same as for control wheat flour up to 5 % potato starch, above which it increased significantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers.
