Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.

In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS-gluten and PS-hydroxypropylmethylcellulose (HPMC) dough-like model systems were investigated. For PS-gluten doughs, as HHP pressure increasing, total gas production (from 85 to 204 mL), elasticity (from 43.73 to 59.95%) and relaxation time of loosely bond water (from 20.73 to 25.53 ms) increased significantly (P < .05), while retrogradation rate (from 2.65 to 1.15 Nm) decreased, indicating that HHP-treated PS delayed dough retrogradation and increased active yeast metabolism, recovery capacity and water mobility. For PS-HPMC doughs, in addition to the decreased retrogradation rate and increased total gas production and relaxation time of loosely bond water, the retention coefficient (from 89.9 to 95.4%) and amplitude of tightly bond water (from 15.95 to 20.71%) increased, indicating that HHP-treated PS increased gas holding capacity and tightly bond water content of the dough. In conclusion, HHP-treated PS improved the processing performance of PS-gluten and PS-HPMC doughs.