Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy
This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological propert...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000814 |
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| author | Shihua Xin Jiequn He Huiyan Liu Siau Hui Mah Haitian Fang Yun Ping Neo |
| author_facet | Shihua Xin Jiequn He Huiyan Liu Siau Hui Mah Haitian Fang Yun Ping Neo |
| author_sort | Shihua Xin |
| collection | DOAJ |
| description | This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological properties of the dough and the final product's texture. Rheological analysis using farinograph, extensograph, and pasting tests showed that increasing levels of potato flour led to lower water absorption and affected dough formation time, stability, and softening degree, indicating changes in dough handling and processing properties. Sensory evaluation revealed that while higher potato flour levels affected sensory attributes such as appearance, the texture of Baiji Mo also became gummier and chewier. Aroma analysis using GC-IMS identified volatile compounds such as 2-methylpyrazine, which contributes nutty and roasted notes, suggesting that potato flour can enhance the flavor profile of Baiji Mo. In conclusion, this study shows that while potato flour can modify sensory and physical properties of Baiji Mo, a substitution ratio of 20 % is optimal for maintaining its traditional characteristics without compromising consumer acceptance. |
| format | Article |
| id | doaj-art-1ce153f1f5104f44b2ed5e1fe57e2866 |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-1ce153f1f5104f44b2ed5e1fe57e28662025-08-20T02:33:35ZengElsevierFood Chemistry Advances2772-753X2025-06-01710096510.1016/j.focha.2025.100965Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacyShihua Xin0Jiequn He1Huiyan Liu2Siau Hui Mah3Haitian Fang4Yun Ping Neo5Ningxia Vocational and Technical College of Industry and Commerce, 750021, Yinchuan, Ningxia, China; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, MalaysiaSchool of Food Science and Engineering, Faculty of Life and Food Sciences, Ningxia University, 750021, Yinchuan, Ningxia, ChinaSchool of Food Science and Engineering, Faculty of Life and Food Sciences, Ningxia University, 750021, Yinchuan, Ningxia, ChinaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, MalaysiaSchool of Food Science and Engineering, Faculty of Life and Food Sciences, Ningxia University, 750021, Yinchuan, Ningxia, ChinaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia; Department of Nutrition, Dietetics and Food Science, School of Health Sciences, IMU University, 57000 Kuala Lumpur, Malaysia; Corresponding author at: Department of Nutrition, Dietetics and Food Science, School of Health Sciences, IMU University, 57000 Kuala Lumpur, Malaysia.This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological properties of the dough and the final product's texture. Rheological analysis using farinograph, extensograph, and pasting tests showed that increasing levels of potato flour led to lower water absorption and affected dough formation time, stability, and softening degree, indicating changes in dough handling and processing properties. Sensory evaluation revealed that while higher potato flour levels affected sensory attributes such as appearance, the texture of Baiji Mo also became gummier and chewier. Aroma analysis using GC-IMS identified volatile compounds such as 2-methylpyrazine, which contributes nutty and roasted notes, suggesting that potato flour can enhance the flavor profile of Baiji Mo. In conclusion, this study shows that while potato flour can modify sensory and physical properties of Baiji Mo, a substitution ratio of 20 % is optimal for maintaining its traditional characteristics without compromising consumer acceptance.http://www.sciencedirect.com/science/article/pii/S2772753X25000814Baiji MoPotato flourRheological propertiesSensory attributesAroma analysis |
| spellingShingle | Shihua Xin Jiequn He Huiyan Liu Siau Hui Mah Haitian Fang Yun Ping Neo Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy Food Chemistry Advances Baiji Mo Potato flour Rheological properties Sensory attributes Aroma analysis |
| title | Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy |
| title_full | Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy |
| title_fullStr | Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy |
| title_full_unstemmed | Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy |
| title_short | Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy |
| title_sort | effect of potato flour substitution on the dough rheological properties and sensory attributes of baiji mo a traditional chinese delicacy |
| topic | Baiji Mo Potato flour Rheological properties Sensory attributes Aroma analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000814 |
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