ArticleFoods (Basel, Switzerland)2023
Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour.Foods (Basel, Switzerland) · 2026Article
- Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion.Foods (Basel, Switzerland) · 2025Article
- Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours.Food chemistry: X · 2024Article
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Authors and funding
5 authors.
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Abstract
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough. There was deterioration in the pasting and mixing properties of the dough, due to the addition of PSPF (0~20% substitution), which was reduced by decreasing the particle size of the PSPF (260~59 μm). Dynamic rheology results showed that PSPF enhanced the elasticity of the dough, providing it solid-like processability. PSPF promoted the binding of gluten proteins and starch in the dough, resulting in a denser microstructure. Differential scanning calorimetry and low-field nuclear magnetic resonance showed that PSPF converted immobilized water and freezable water to bound water and non-freezable water in the dough, making the dough more stable, and that the reduction in PSPF particle size facilitated these processes. Our results provide evidence for the great application potential of purple sweet potatoes for use in flour-based products.
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