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

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

作者单位：School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,ChinaSchool 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

中文关键词：Mashed potatoesWheat breadDough rheologyBread qualityStarch retrogradation

英文关键词：Mashed potatoesWheat breadDough rheologyBread qualityStarch retrogradation

刊名：《粮油科技（英文）》 2026 (2)

页码/页数：141-149,9

基金：This work was supported by Shanghai Agricultural Science and Technology Innovation Program(T2023301),National Natural Science Foundation of China(32102140)Young Elite Scientists Sponsorship Program by CAST(2021QNRC001).

DOI：10.1016/j.gaost.2026.03.001