Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

Abstract In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS–gluten and PS–hydroxypropylmethylcellulose (HPMC) dough-like model systems were investigated. For PS–gluten doughs, as HHP pressure increasing, total gas production (from 85 to 204 mL), elasticity (from 43.73 to 59.95%) and relaxation time of loosely bond water (from 20.73 to 25.53 ms) increased significantly ( P