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<p>This study investigates the effect of heat treatment temperature on the processing characteristics of fresh sweet potato residue (SPR). The physicochemical properties and bread-making quality of SPR treated at 60–180 °C for 5&#xa0;h were evaluated. Heat treatment temperature did not significantly affect SPR solubility but did influence water holding capacity, oil holding capacity, and swelling potential, which rose initially and then declined as the temperature increased. The maximum water holding capacity (5.79%) was recorded at 90 °C, while the highest oil holding capacity (3.18%) and swelling potential (10.33&#xa0;g/g) occurred at 120 °C. Bread hardness, elasticity, chewiness, and adhesiveness followed a similar trend, first increasing and then decreasing with higher temperatures. Volatile compounds in bread showed the strongest response for nitrogen oxides, with their characteristic values declining as temperature rose. Furthermore, with increasing heat treatment temperature, the rapidly digestible starch content in bread decreased, whereas slowly digestible starch and resistant starch contents increased. The findings indicate that 120 °C is the optimal heat treatment temperature for SPR, offering a scientific basis for freshness preservation and advanced processing of SPR.</p>

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Effect of heat treatment temperature on sweet potato residue properties and its bread-making quality

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • YaYun Feng,
  • YiLin Zhu,
  • XinYong You,
  • KunPeng Zhang

摘要

This study investigates the effect of heat treatment temperature on the processing characteristics of fresh sweet potato residue (SPR). The physicochemical properties and bread-making quality of SPR treated at 60–180 °C for 5 h were evaluated. Heat treatment temperature did not significantly affect SPR solubility but did influence water holding capacity, oil holding capacity, and swelling potential, which rose initially and then declined as the temperature increased. The maximum water holding capacity (5.79%) was recorded at 90 °C, while the highest oil holding capacity (3.18%) and swelling potential (10.33 g/g) occurred at 120 °C. Bread hardness, elasticity, chewiness, and adhesiveness followed a similar trend, first increasing and then decreasing with higher temperatures. Volatile compounds in bread showed the strongest response for nitrogen oxides, with their characteristic values declining as temperature rose. Furthermore, with increasing heat treatment temperature, the rapidly digestible starch content in bread decreased, whereas slowly digestible starch and resistant starch contents increased. The findings indicate that 120 °C is the optimal heat treatment temperature for SPR, offering a scientific basis for freshness preservation and advanced processing of SPR.