Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

The application of potato starch in flour products is very important for staple food. gluten protein wheat will be weakened after being mixed with starch, which could have inhibitory effect on quality properties products. Therefore, it is, necessary to study the influence substitution Chinese steamed bread (CSB), an food North China. This investigated modified by heat-moisture treatment (HMTS) and microwave (MWS) as substitute making CSB. research results showed that specific volume CSB decreased more incorporation HMTS or MWS. differences color (ΔE>3) between control experimental were detectable human eye when level MWS was higher than 30 % 20 %, respectively. Texture affected due disruption dough structure, led firmer denser structure total sensory score can accepted consumers lower %. In general, revealed (HMTS MWS) levels volume, color, texture evaluation provide comprehension valuable guidance further wheat-based