Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

Summary We have studied mixing, rheology and stability of potato-cereal flour doughs. These were prepared using samples of two varieties of cooked and cold-stored potatoes. Dependent on variety a minimum duration of 24–48 h cold-storage was required. Dough mixing torque plateau was inversely related to potato water content. This should be 2 Nm at a specific total mechanical energy input of 18–22 kJ kg−1. The resting temperature of the dough was also inversely related to its strength (plateau elastic modulus at time zero). Target dough strength should be about 25 kPa in a bob-cup. Above 15 °C it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 °C the dough remained stable. Sufficient potato starch retrogradation is a pre-requisite to make optimal potato-cereal flour dough for commercial processing.