This research investigates the impact of incorporating mashed potato (MP) on the development of the wheat flour network and the properties of the resulting dough. The findings indicate that an optimal addition of 10% MP enhances rheological and pasting characteristics, which resulted in a substantial increase in pasting characteristics exceeding 6.4%. A comparison between 0% and 30% additions revealed a 39.69% reduction in β ‐sheet content, while a significant rise in free sulfhydryl groups suggested an upper limit for MP additions. Scanning electron microscopy and SDS‐PAGE unveiled that dough samples with over 30% MP exhibit weakened starch–gluten interactions and a disrupted network structure. The microstructural analysis highlights significant differences in dough supplemented with 30% MP compared to that without. The potential of MP as an ingredient in whole grain products is highlighted in this study, emphasizing its practical relevance in enhancing bread production.
Gao et al. (Thu,) studied this question.