Study On The Process And Quality Of Potato Powder Cake

Potato is rich in 8 kinds of amino acids,dietary fiber,vitamin C and other nutrients needed by the human body.It is one of China's four major staple crops.At present,the strategy of potato grain consumption indicates the direction for the development of potato products.The sufficient potato raw materials in our district provide a strong guarantee for the research and development of potato staple foods.This paper starts with the study of potato dietary fiber,uses the potato powder to process and optimize the potato powder cake processing technology,and determines the ratio of low-gluten flour and potato powder by researching the rheological properties of the dough,and the developed potato.The whole powder cake was subjected to texture analysis and sensory evaluation,and compared with commercially available cakes for mechanical properties.The main research results of this paper are as follows:(1)With Yizhang No.8,Longshu No.10,Qing Shu No.168,Shepody,Xindaping,and Heimeiren potato as raw materials,the order of PDF(Potapo Dietary Fiber)yield is Shapotti>Black Beauty>Sweet Potato No.168>Xindaping>Yicking No.8>Yushu No.10.The physical properties of potato powder and potato dietary fiber were studied.,the results showed:The water-holding capacity of dietary fiber of Yizhang No.8,Longshu No.10,Qingshu No.168,Shepody,Xindaping,and Heimeiren potato was 37.23%,24.03%,19.78%,30.05%,42.04%and 39.50%higher than that of potato powder respectively.The water holding capacity of PDF of Shepody,Xindaping and Heimeiren potato is relatively high.The oil holding capacity of PDF was 24.32%,22.74%,23.01%,22.89%,30.33%and 43.67%higher than that of potato powder respectively.Heimeiren,Shepody,and Xindaping potato have relatively high oil retention.The swelling rate of potato powder was in the range of 0.7mL/g?1.2mL/g,PDF was in the range of 1.3mL/g?1.5mL/g,the PDF expansivity was significantly higher than that of potato powder(P<0.05);the glucose binding capacity of potato powder Significantly higher than PDF(P<0.05).In the PDF,Shepody,Heimeiren,and Yizhang No.8 have relatively high glucose binding power.The highest potato powder in Shepody was 9.59 mmol/g.(2)Rheological scanning was performed on a dough mixture of potato powder and flour,the results showed that the stability of dough scanning was:0%>10%>15%>20%>25%>30%>35%>40%.When the proportion of potato and whole powder is more than 20%,the stability of the dough is poor;the frequency elastic modulus and viscous modulus are all increased with the frequency scanning surface,and the sample changes to the gel state,which indicates that the whole sample dough has higher elasticity;As the shear rate increases,the internal structure of the dough is destroyed and the dough appears shear thinning.The temperature gradient scan showed that the initial gelatinization temperature of the whole potato powder was 55?,and the gelatinization temperature when the modulus reached the maximum was:73?,74?,75.28?,76.66?,77.08?,81.01?,78.73?,78.29?;Creep and creep recovery tests and stress relaxation tests showed that the addition of potato powder in the range of 10%to 20%had a greater effect on the dough.More than 20%,the internal structure of the dough is severely damaged and the finished product is of lower quality.(3)The optimum process conditions obtained through response surface design:20%potato powder,40%salad oil,55%full fat milk,and 50%white granulated sugar.The order of factors affecting the whole potato cake is:A(potato whole powder)>B(salad oil)>D(white granulated sugar)>C(whole milk).(4)The texture characteristics of cakes with different proportions of potato powder were analyzed by TPA texture analysis.The results showed that the total amount of potato powder was more than 20%and the total cake hardness of potato powder was significantly increased(P<0.05);the elasticity of potato powder cake was compared with that of the control.The difference in elasticity between the two groups was significantly lower(P<0.05);the total amount of potato powder added was 20%more elastic,and the difference between more than 30%of cake elasticity was significantly different(P<0.05);the chewiness of the whole potato cake was significantly higher than that of the control group.Increased(P>0.05);potato powder was added 15%,significantly increased compared with the control group(P>0.05),greater than 20%,the cake's recovery significantly decreased.The cohesion of potato powder cakes showed a downward trend with the increase of potato powder.20%potato powder is suitable for making cake products.(5)The test validation results showed that the addition of 20%potato,and the increase of protein can make the cake texture characteristics close to the quality characteristics of the whole potato cake,and the protein reduction is the main factor causing the destruction of the internal structure of the dough.