本文以22个品种的新鲜马铃薯为原料制备马铃薯全粉，并对马铃薯全粉的基本成分进行了分析和比较;然后以22个不同品种的马铃薯全粉为原料制作马铃薯-小麦复合馒头（马铃薯全粉:小麦粉=3:7），并对其比体积、高径比、气孔结构和质构特性进行了分析和比较。结果表明，不同品种马铃薯-小麦复合馒头的比体积、高径比、气孔特性和质构特性存在显著差异性（p＜0.05）。高径比和比体积均较高的品种是紫花白、夏波蒂、陇薯6号、陇薯7号、中薯2号；气孔密度和气孔表面积分率都较高的品种是一点红、青薯9号、大西洋；硬度和咀嚼性都较好的品种是一点红、费乌瑞它、青薯6号、青薯9号、大西洋。综合考虑馒头的感官和物理特性，一点红、青薯9号和大西洋3个品种比较适合替代小麦粉，制得体积较为理想、硬度较低、气孔结构较好的馒头。

Fresh potato samples from 22 cultivars were used as raw materials to prepare potato flours. The essential components of potato flours from the different cultivars were evaluated and compared, and the potato flours from 22 different cultivars were used as raw materials to prepare potato-wheat composite steamed breads (mass ratio of potato flour and wheat flour = 3:7). The aspect ratio, specific volume, pore structure, and texture properties of potato-wheat composite steamed breads made from 22 potato cultivars were evaluated and compared. The results showed significant differences (p < 0.05) in the aspect ratio, specific volume, pore characteristics, and texture properties among the potato-wheat composite steamed breads from different cultivars. Zihuabai, Shepody, Longshu No. 6, Longshu No. 7, and Zhongshu No. 2 had relatively high aspect ratios and specific volumes; Yidianhong, Qingshu No. 9, and Atlantic had relatively high cell densities and area fractions; Yidianhong, Favorita, Qingshu No. 6, Qingshu No. 9, and Atlantic had relatively good hardness and chewiness. Based on the sensory and physical properties of potato-wheat composite steamed bread, Yidianhong, Qingshu No. 9, and Atlantic cultivars are suitable for replacing wheat flour in the preparation of steamed bread with desirable volume, low hardness, and good pore structure.

公益性行业（农业）科研专项-马铃薯主粮化关键技术体系研究与示范（201503001-2）；中国农业科学院基本科研业务费预算增量项目-薯类作物主粮化产品加工技术工艺与装备研发（2014ZL009）；2015年农业财政专项-马铃薯主粮化产品中试技术研发与示范