What question did this study set out to answer?

This research aims to evaluate how incorporating mashed potato affects the gluten network and dough characteristics.

February 12, 2026Open Access

Crafting Superior Bread With Gluten Matrix Elevation and Dough Dynamics Amplified by Mashed Potato Incorporation

Puntos clave

This research aims to evaluate how incorporating mashed potato affects the gluten network and dough characteristics.
Investigated the impact of 0%, 10%, and 30% mashed potato in wheat flour dough.
Conducted rheological and pasting tests to assess dough properties.
Utilized scanning electron microscopy and SDS-PAGE for structural analysis.
10% mashed potato significantly improved pasting characteristics by over 6.4%.
30% mashed potato resulted in a 39.69% reduction in β-sheet content.
Higher mashed potato levels weakened starch–gluten interactions and disrupted dough network structure.

Resumen

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.

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