Structural Evolution From Starch‐Protein Interactions Driving Hydration Behavior and Textural Changes in Steamed Sponge Cake Matrices

With the growing consumer demand for nutritious staples, potato pulp (PP), which is rich in fiber and resistant starch, has great potential to enhance the nutritional value of steamed sponge cake (SSC). This study investigated the effects of PP addition (0%-30%) on the quality of SSC and its dough. Key dough properties were analyzed, including rheological and pasting characteristics, microstructure, and chemical composition. Rapid Visco Analyzer (RVA) results showed that dough viscosity decreased, while pasting degree and enthalpy increased with increasing PP content. Scanning electron microscopy (SEM) revealed that PP refined the gluten network, and Fourier transform infrared (FTIR) analysis indicated that PP modified the secondary structure of dough protein. Notably, SSC with 18% PP exhibited optimal free sulfhydryl content, moisture distribution, and texture profile analysis (TPA) performance. This work provides critical data for optimizing SSC formulations and practical insights for the food processing industry.