Effect of potato flour substitution on the dough rheological properties and sensory attributes of Baiji Mo: A traditional Chinese delicacy

This study aimed to investigate how Baiji Mo (a traditional Chinese delicacy in northern China) would be affected by replacing varying amounts of wheat flour with potato flour (ranging from 0–40 %). The findings revealed that substituting wheat flour with potato flour altered the rheological propert...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Shihua Xin, Jiequn He, Huiyan Liu, Siau Hui Mah, Haitian Fang, Yun Ping Neo
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Subjects:	Baiji Mo Potato flour Rheological properties Sensory attributes Aroma analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X25000814