| In view of the characteristics of potato whole flour rich resources,gluten-free protein,is a good raw material for the development of gluten-free food,but at the same time there are poor dough viscoelasticity,processing and molding difficulties,this paper in the absence of wheat flour participation,according to the characteristics of polysaccharides with functional food improvers,the selection of inulin and oatβ-dextran added to the whole potato flour of ultrasonic pretreatment,from thermodynamic properties,infrared spectroscopy analysis,Microscopic scanning electron microscopy observation and water retention,etc.,the influence of inulin and oatβ-dextran on the micromorphology of potato flour was studied,and the effect of inulin and oatβ-dextran on the processing performance of potato whole flour was explored through the changes of dough shear force and stress relaxation characteristics,and on this basis,gluten-free bread was developed and shelf-shelf quality evaluation was made.The thesis research is expected to enhance the development of whole potato flour in the field of gluten-free food,and also provide a theoretical basis for the processing of potato staple foods.The full-text study yielded the following conclusions:（1）Due to the cavitation effect of ultrasound,the moisture and fat content of the quenched potato powder are reduced,and the protein content and the sum of amino acids are not much different from the raw potato powder,indicating that the ultrasonic treatment can better preserve the nutrients in the whole potato powder.（2）Different amounts of inulin andβ-dextran had a significant effect on the thermal properties,microstructure,infrared spectra and water retention of whole potato flour.The addition of inulin andβ-dextran can improve the gelatinization start temperature,peak temperature and end temperature of potato whole flour,due to the adhesion of polysaccharides,inulin andβ-dextran are added,the microstructure of the compound system is reinforced and uniform,the gelatinization heat of the system is increased,and the endothermic enthalpy of adding inulin andβ-dextran is 1.44 and 1.50 times that of raw potato whole flour.The Fourier infrared spectra of the compound powder showed that no new absorption peaks appeared,and there was an absorption peak between 3700 and3200 cm-1,indicating that the hydrogen bonding between inulin andβ-dextran and potato whole powder maintained the stability of the compounding architecture,and there was no difference in the FTIR atlas between the effects of the two polysaccharides and different addition amounts.The water retention of whole potato flour was improved after the addition of inulin andβ-dextran,and when both were added at 0.3%,the water retention of the system was the highest,close to that of wheat flour,which further showed that the addition of inulin andβ-dextran improved the structural looseness of potato whole flour due to lack of gluten protein and was not conducive to the processing of noodle food.（3）After the addition of the two polysaccharides,the shear force of the flavored potato flour dough increased,and the increase was first up and then down.When inulin andβ-dextran were added at 0.3%,the water retention and shear power of the dough of the mixed potato flour increased the most,indicating that the toughness and binding force of the dough were significantly improved.In the entire addition range of inulin andβ-dextran,the dough balance elastic coefficient E0 increased,the decay elastic coefficient E1 decreased,the damping coefficientηincreased,and the stress relaxation time of the dough was extended,indicating that the ability of the dough to restore elastic deformation was enhanced,the internal stress decline rate was slowed down,and the moldability of the dough processing process was improved,especially when inulin andβ-dextran were added at 0.3%,the stress relaxation characteristics of the quenched potato whole flour dough were significantly improved,which was conducive to the development of subsequent potato whole flour staple food products.（4）Through the quality evaluation of many aspects of the bread during the storage period,it can be seen that the addition of inulin andβ-dextran has significantly improved the quality of potato bread.Among them,the bread becomes larger after fermentation and baking,and the specific capacity of the bread after adding inulin andβ-dextran is 1.01 and 1.03 times that of the potato whole flour bread,respectively,and the skin of the bread is deepened.The taste indicators of the bread such as inulin andβ-dextran were slightly improved.The results of the change of water content during the storage period show that the addition of polysaccharides delays the attenuation of the moisture content of the bread during the storage period,and at the same time,from the changes in chewability,recoverability,elasticity and hardness,it shows that the polysaccharide slows down the hardening of the bread,maintains the softness of the bread,can maintain the palatability of the bread during the storage period,and effectively improves the sensory quality of gluten-free bread. |
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