Effect Of Potato-Wheat Blend On Dough Quality

Potato tuber not only have rich nutrition but also have high medicinal value.Many countries have taken potato as staple food,but in our country,there are many areas have taken potato as vegetables.In order to promote the potato into the staple and the research of deep processing product of potato,5 varieties of potatos were used to prepare potato flour,and the potato flours from 5 different varieties were mixed with high gluten wheat flour,respectively(mass ratio of potato flour and wheat flour=10%,20%,30%,40%).The dough rheological property and the quality of potato steamed bread were researched.The main results were as follows:1.With the increasing of potato flour content,the water absorption rate of potato-wheat composite flour was decreasing,the formation time and the stability time was shortening,the softening degree was increasing,the flour index was decreasing,the extension was decreasing,the tensile resistance and extensile rate of dough were increasing.Among them,the stability time of Atlantic and Long shu 10 mixed flour was longer;the soft degree of Atlantic and Xindaping mixed flour was lower;the Atlantic extension area of dough was bigger than other 4 varieties;when added more than 10%,the Atlantic mixed flour showed maximum tensile resistance,Zhuangshu 3 was minimum;when the content of potato floure was lower than 20%,Xindaping mixed flour's extensile rate of dough was biggest,more than 20%,the Atlantic mixed flour's extensile rate of dough was biggest.2.With the addition of potato flour,the specific volume of steamed bread decreased,the color difference became larger,the L value decreased,the hardness increased and the sensory score decreased.The specific volume of steamed bread of Atlantic was higher and the L value of steamed bread of Atlantic was lower than that of the other 4 varieties,and the L value presented slowly descend tendency than that of the other varieties.Then,Atlantic variety was selected for subsequent experiments.3.In this experiment,four kinds of processing potato flour of Atlantic variety were used(potato freeze-dried powder,hot air drying powder,extruded powder and paste powder).The potato steamed bread which added frozen dried potato flour present higher volume and L value,and the colour of steamed bread was brighter;when the content of potato flour was 20%,the potato steamed bread with extruded flour present minimum hardness.The potato steamed bread which was made with hot air drying flour present lower hardness,chewiness,cohesiveness than the other three kinds of flour;which respectively with extruded powder and paste powder present higher recovery value and elasticity;which with extruded powder Steamed bread the worst senses,is not easy to be accepted.4.In this experiment,the effects of the addition of vital gluten,soy isolate protein,sodium alga acid,gucose oxidase and T-Gase on the quality of potato steamed bread were studied.The results show that when the content of vital gluten was 8%,potato steamed bread volume reached the maximum(2.04 m L/g),and steamed bread present the lowest hardness and the hightest cohesiveness,springiness and sensory evaluation scores.When the content of soy isolate protein content is 3%,steamed bread volume reached the maximum(1.83mL/g),the recovery value,elasticity,cohesiveness,chewiness and cohesiveness were maximum,viscosity minimum,sensory evaluation scores maximum.Sodium alga acid had no significant effect on potato steamed bread volume.With the addition of gucose oxidase,potato steamed bread volume increased first and decreased later,when the addition is 12.5mg/kg,the volume reached 1.74mL/g.When the content of T-Gase was 3%,the specific volume and elasticity of potato steamed bread reached the maximum.5.The orthogonal experiment showed that when the content of vital gluten was 6%,the soy isolate protein was 1%,and the T-Gase was about 3%,the specific volume and quality of potato steamed bread were better.