RHEOLOGICAL PROPERTIES OF POTATO FLAKES AND WHEAT FLOUR-POTATO DOUGHS

Abstract

The water-absorbing capacity and dynamic rheological properties (measured with a valorigraph) of three types of potato flakes were investigated. Significant differences were found both in the water absorbing capacity and in the effect on the dynamic rheological properties of doughs containing potato flakes. Based on these observations it was stated that the water-absorbing capacity and rheological properties measured with a valorigraph may be used for characterization of potato flakes. The physical properties of wheat flour-potato flake doughs - as measured with a valorigraph depend on the amount of potato flakes. Addition of potato flakes causes a decrease of the period of dough formation and results in a lower consistency. The stability of the doughs containing potato flakes is practically zero and the relaxation fast. The degree of changes mentioned above is depending on the type (quality) of potato flakes used in the experiments. A method was elaborated for the instrumental measurement of the adhesivity of doughs using a Neolaborograph (Type Labor MIM, Hungary).