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Functional roles of mashed potatoes in shaping dough rheology and bread storage stability

Siwen Zhai Jinzhe Han Mengting Huang Xianfang Long Shuang Gao Xingchen Li Hongwei Cao

粮油科技（英文）2026，Vol.9Issue(2)：141-149,9.

粮油科技（英文）2026，Vol.9Issue(2)：141-149,9.DOI:10.1016/j.gaost.2026.03.001

Functional roles of mashed potatoes in shaping dough rheology and bread storage stability

Siwen Zhai ¹Jinzhe Han ¹Mengting Huang ¹Xianfang Long ¹Shuang Gao ¹Xingchen Li ¹Hongwei Cao²

作者信息

1. School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
2. School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China||National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center,University of Shanghai for Science and Technology,Shanghai 200093,China
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摘要

关键词

Mashed potatoes/Wheat bread/Dough rheology/Bread quality/Starch retrogradation

Key words

Mashed potatoes/Wheat bread/Dough rheology/Bread quality/Starch retrogradation

引用本文复制引用

Siwen Zhai,Jinzhe Han,Mengting Huang,Xianfang Long,Shuang Gao,Xingchen Li,Hongwei Cao..Functional roles of mashed potatoes in shaping dough rheology and bread storage stability[J].粮油科技（英文）,2026,9(2):141-149,9.

基金项目

This work was supported by Shanghai Agricultural Science and Technology Innovation Program(T2023301),National Natural Science Foundation of China(32102140) （T2023301）

Young Elite Scientists Sponsorship Program by CAST(2021QNRC001). （2021QNRC001）

粮油科技（英文）

ISSN：2096-4501

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