Properties And Application Of Different Potato Flour

In this paper,three kinds of potato flour were selected as research object.The microstructure and physicochemical properties were measured.Also,the influence of different additives on the pasting properties and digestive enzyme solution properties of flour were studied.In the end,the flour was applied in noodle and bread.The contents and results of the research were as follows:1.The physicochemical properties and microstructure of potato flour were measured.The result indicated that: potato flour moisture content was similar.The protein,reducing sugar and ash content were high in granule powder.The water holding capacity and oil holding capacity in potato flakes were stronger than granule powder.Emulsifying capacity of granule powder was better than potato flakes.The microstructure showed that potato granule powders exhibited mainly oval or irregular shape with different size distribution,featured by structural integrity,surface cracks,weaker water adsorption and flake powders were viewed flat,polygon shape with rough surface,irregular edge and cracks.2.The effects of different concentration,different pH value and different additives on the gelatinization properties of potato flour were studied.The concentration range was 6%~12%,the pH range was 3.0~11.0,and the additives included salt,vinegar,sucrose and monoglyceride.The results showed that with the increase of concentration,the paste temperature and the peak viscosity increased.Under acidic conditions,with the pH value decrease,the powder viscosity increases;with neutral and alkaline conditions,the viscosity of granule powder was higher and the peak viscosity of flake powder decreased,pasting temperature increased.Added salt,sugar and vinegar,the paste temperature of granule powder and flake powder decreased,monoglyceride reduced the paste temperature of granule powder and raised the paste temperature of flake powder.3.The digestion and enzymolysis properties of potato flour were studied with the condition of ungelatinizing and after gelatinizing.The digestion rate of potato powders were increased firstly,then decreased.After gelatinized,with time prolonging,the digestion rate of potato powder decreased gradually.The relation between potato flour hydrolysis and time followed the First-order kinetics equation well and the correlation coefficient was beyond 0.985.4.Added potato granule powder and potato flakes in the noodles and bread,the results indicated that added granule powder and potato flakes,the noodle's broken ratio increased,cooking loss rate and soup turbidity decreased firstly and then increased.With 10% granule powder or 5% potato flakes adding into the noodle,elastic property,viscous poly and chewiness was most appropriate and the tasty was the best.Added 10% granule powder or 10% potato flakes into bread,the acidity of the bread didn't change,the water content was increased.The bread adding potato flakes had higher moisture content.Potato granule powder had no inhibitory effects on bread volume and potato flakes made the volume smaller.The bread adding granule powder had better taste which was soft,refreshing,non sticky,more elastic and had obvious potato flavor.