Quality Improvement Of Potato Flour On Properties Of Wheat Flour Dough And It's Development Of Biscuits

In 2015,China proposed the "potato staple food strategy".The potato becomes the fourth largest staple food crop in our country,three main grains of rice,wheat and corn,The transition from the consumption of the side food to the consumption of staple food was realized.The potato is nutritionally rich but not gluten,which can be added to wheat flour to supplement its deficiency.It is of great significance for the development of new products to be used in the processing of baking products by mixing potato flour and wheat flour into the processing of baking products.In this study,potato flour was used to produce crisp biscuits,not only the product nutrition is rich,but also actively responds to the national potato staple food strategy.In this study,the potato snowflake powder produced by six domestic manufacturers was selected,and the physical and chemical properties and functional characteristics were analyzed,and the potato snowflakes were selected for the better quality.The results showed that there were some differences in the physical and chemical properties and characteristics of the potato produced by different manufacturers,but the difference was not significant.Among them,No.2 potato snowflake powder content of the total starch content of the total starch content is slightly higher than other manufacturers of potato snowflake powder,and low solubility,high oil absorption index,suitable for processing large oil crisp biscuit products,so choose 2 Manufacturers of potato flour production of the whole powder as the experimental study of raw materials powder.Secondly,properties of farinograph,extensiongraph,pasting of blends were investigated.It was showed that dough developing time decreased from 7.1 min to 2.4min,stability time decreased from 9.2 min to 1.7 min,water absorption increased from 65.7%to 89.8%,weakening level increased from 12BU to 317BU,Compared with the high gluten wheat flour,the tensile area,elongation and maximum tensile resistance of potato flour mixed with 30%added amount of potato flour decreased obviously.The Farinograph parameter decreased compared with wheat flour.The powder force,extensibility and tensile resistance decreased significantly.Replacement of potato powder decreased pasting viscosity,gelatinization temperature,setback and attenuation values.With the addition of potato powder,the water holding capacity of mixed flour dough increased significantly,but the processing performance of dough decreased significantly.Improve the quality of mixed flour mixture(40%potato powder + 60%high gluten flour)by adding a modifier.The results showed that the addition of the modified agent increased the content of gluten in the flour mixture and increased the content of the alcohol soluble protein.The addition of the modifier made the wet gluten content of the flour paste increased.Scanning electron microscopy(sem)shows that mixed flour dough structure optimization improver,starch granules were firmly package,add the mixture of xylanase flour dough gluten network structure in the hole,shows that the processability of the dough was improved;The optimum additive for mixing flour mixture was 2.80%of gluten powder,0.03%of xylanase and 0.79%of Arabic gum.In this study,The effects of different levels and interactions on the crispy and sensory evaluation of potato crispy biscuits were analyzed,Potato potato crisp sex biscuit cookies when the thickness of 4.5 mm,160 ?,bake the best conditions for bottom surface fire 150 ?,time of 12 min.Based on the orthogonal test results,the best formula of the potato crisp biscuit was:butter30%,Powdered sugar30%,Baking powder 1.6%,Salt 0.8%.