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.