Impact of potato pulp on the processing characteristics and gluten structures of wheat flour dough

The processing characteristics and gluten structures of dough with potato pulp were investigated by Farinograph and Extensigraph tests, Starch Viscometer, Spectrophotometry, and Fourier transform infrared spectroscopy. The development time and water absorption of dough decreased with the increase in the potato pulp level. High potato pulp addition (≥30%) extensively modified the extensional properties of dough, affecting the processing characteristics of dough. The pasting properties showed that wheat flour with potato pulp had lower viscosity parameters. The gluten of dough with 30%–50% potato pulp showed higher content of the free SH and lower content of S–S compared with the control. In addition, the gluten of dough with 30%–50% potato pulp significantly (p < .05) decreased the contents of β-sheet and α-helix structures compared with the control. Results showed that potato pulp affected the processing characteristics and gluten structures of wheat dough. Practical applications The traditional potato flour or starch applied in potato stable products is usually obtained through a series of processing steps, including cleaning and peeling, combined color protection by atmospheric and high pressure, drying, and superfine grinding. These processing steps caused many problems like high energy consumption, high emission and high pollution, and brought damage to nutritional components like protein and dietary fiber. In comparison, applying potato pulp directly into dough making not only simplifies the processing steps, but also reduces energy consumption and cost and reserves more nutrients. In addition, developing nutritious staple potato-based food products, such as noodles, cakes, bread, and steamed bread, suitable for the dietary habits are important to promote potato consumption and improve nutritional qualities (enhancing the dietary fiber, total polyphenol content, and antioxidant activity).