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

• Potato flour reduced wheat dough water absorption, affecting dough stability. • Optimal Baiji Mo texture achieved with an 80:20 wheat-potato flour blend. • Higher potato flour levels increased gumminess and density. • 2-Methylpyrazine contributed nutty, roasted notes in Baiji Mo. • Sensory tests confirmed 80:20 wheat-potato flour blend maintained acceptance. 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 properties of the dough and the final product's texture. Rheological analysis using farinograph, extensograph, and pasting tests showed that increasing levels of potato flour led to lower water absorption and affected dough formation time, stability, and softening degree, indicating changes in dough handling and processing properties. Sensory evaluation revealed that while higher potato flour levels affected sensory attributes such as appearance, the texture of Baiji Mo also became gummier and chewier. Aroma analysis using GC-IMS identified volatile compounds such as 2-methylpyrazine, which contributes nutty and roasted notes, suggesting that potato flour can enhance the flavor profile of Baiji Mo. In conclusion, this study shows that while potato flour can modify sensory and physical properties of Baiji Mo, a substitution ratio of 20 % is optimal for maintaining its traditional characteristics without compromising consumer acceptance.