Effect of potato pulp on the staling and nutritional properties of wheat steamed bread

Abstract

AbstractBackground and ObjectivesPotato has high nutritional value because of its carbohydrate, protein, dietary fiber, and antioxidant. Wheat flour replaced by potato pulp (PP) can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The objective of the study was to investigate the influences of PP on the staling and nutritional properties of steamed bread.FindingsAfter storage for 3 days, the moisture content of the steamed bread that contained more than 20% PP (40.22%–39.70%) was lower than that of control (40.30%). The staling rates of samples ranged from 17% to 31%; among all samples, steamed bread with 40%–50% potato pulp exhibited the lowest staling rates value of 31% (p < .05). The amylopectin retrogradation enthalpy of steamed bread increased with increased PP addition. The total phenolic content (TPC) of samples that contained PP (0.51–0.80 mg GAE/g dry weight [DW]) were higher than that of the control (0.32 mg GAE/g DW). The lysine contents of the steamed bread with PP increased by 8%–36% compared with those of the control. The addition of 10%–30% PP had a complementary effect on the amino acid composition in the steamed bread that contained only wheat flour.ConclusionsOverall, the incorporation of PP adversely affected the storage of steamed bread but improved its antioxidant capacity and nutritional properties.Significance and NoveltyThe study would contribute to better understanding of the effect of potato pulp on the staling and nutritional properties of wheat steamed bread and provide valuable guidance for in‐depth application of potato pulp in the wheat‐based products.