The Assessment Of Textural Quality Of The Doughs Mixing With Potato Powder & Wheat Flour,and Its Product Development

This paper mainly studies the effect of whole potato flour of potato flour-wheat flour dough quality,and the establishment of potato flour-wheat flour dough texture quality evaluation system,the study of influencing factors of potato flour-wheat flour dough texture quality changes,and development of two kinds of food containing potato powder.To provide theoretical support for the potato staple food strategy,expand the scope of application of potato starch in the food industry,to provide a theoretical and practical basis for the development of other food containing potato.The main methods and conclusions are as follows:1,using the principal component analysis method,successfully 6 indexes of potato powder high gluten wheat flour dough and potato flour-low gluten wheat flour dough texture?hardness,adhesiveness,springiness,cohesiveness,gumminess,resilience?through the analysis of grouped into two a principal components,the final construction of a mix of each principal component with the corresponding TPA texture relation between indexes.Principal component expression of high gluten mixed dough:Y1=0.41*?₁-0.52*?₂+0.41*?₃+0.33*?₄+0.48*?₅-0.27*?₆Y2=-0.51*?₁+0.10*?₂+0.48*?₃+0.56*?₄-0.37*?₅-0.22*?₆Low gluten mixed dough;principal component expression:Z1=0.46*?₁+0.27*?₂-0.41*?₃-0.44*?₄+0.40*?₅+0.44*?₆Z2=0.34*?₁-0.59*?₂+0.42*?₃+0.26*?₄+0.50*?₅+0.21*?₆2.By analyzing the score of texture quality of mixed dough,the following information can be obtained:?1?shows that the amount of powder less potatoes?<20-30%?of the mixed dough texture properties have obvious effect,but different content between?limited by adding a small amount of?effect on mixed dough texture difference.?2?when wheat flour as the main ingredients of dough,the main influence factors of dough texture for the gluten network;when the potato powder as the main component of the mixed dough,the main influence factors of mixed dough texture for starch;when the content of the gap is not,the interaction of gluten network and starch dough gelatinization are the main factors affecting mixed dough texture properties.The single factor test,3 combined with the application of central composite design and response surface analysis,investigation of potato powder proportion,cake powder content,sugar content,egg add four factors and the relationship between the amount of anhydrous potato Sponge Cake quality of products,and optimize the formula.Ultimately determine the optimal formula for potato anhydrous Sponge Cake: potato powder added proportion 50%,sugar amount 13,cake flour 11,egg amount 24.3.The single factor test,4 combined with the application of central composite design and response surface analysis,investigation of mixed powder formula and mixed powder content,sugar content,milk add relationship between four factors and potato cake skin quality,and to optimize the product formula.Finally,the best formula for making potato peel is: glutinous rice flour: wheat starch: potato powder,=5:2:2:2,mixed powder,adding 7.3 portions,adding 1.6 parts of sugar,adding 10.8 parts of milk.