Abstract：
The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.
摘要：
将马铃薯掺入小麦面团中的兴趣正在增加。然而,土豆在热处理过程中表现出显著的粘度，影响产品加工和质量。本研究旨在寻找降低土豆泥粘度的有效方法。我们的目的是比较不同酶(α-淀粉酶，β-淀粉酶,和风味酶)和浓度(0.01%，0.05%,和0.1％）对土豆泥和马铃薯小麦面团的微观形态和流变特性。风味酶的影响最显著(p<0.05)。当酶浓度增加时，粘度降低，以及结构损坏的程度，由孔隙度增加表示。值得注意的是,添加风味酶可以增加甜味和鲜味游离氨基酸的含量，改善土豆泥的味道。马铃薯-小麦面团的扫描电子显微镜和共聚焦激光扫描显微镜图像显示，酶解土豆泥具有改善的均匀性，重建面团的连续性，并加强了包含蛋白质和淀粉的三维结构。值得注意的是,风味酶在增强蛋白质-淀粉网络结构方面表现出最显著的作用。这归因于蛋白质水解产生的官能团的暴露，促进与淀粉分子的相互作用。我们的研究结果表明，添加0.1%的风味酶(500LAPU/g，pH5.5,55±2°C,处理30分钟）在降低粘度和重建面筋网络方面最有效。酶水解在生产优质马铃薯产品中起着至关重要的作用,在烘焙行业特别重要，其中风味酶表现出巨大的潜力。实际应用:酶水解在生产优质马铃薯产品中起着至关重要的作用,在烘焙行业特别重要，其中风味酶表现出巨大的潜力。
