采用Mixolab通过对热-机械性能的分析研究了马铃薯生全粉的流变学特性。以11个马铃薯生全粉为实验材料，探讨Mixolab检测马铃薯生全粉流变学特性的重复性，结果显示：各样品的2次测试曲线的重合度高，全曲线的平均变异系数小于5%；通过对比B01~B10这10个不同样品检测结果，可以看到不同马铃薯栽培品种流变学特性存在较大的差异，具体表现在面团形成、面团稳定、淀粉糊化和回生各阶段检测指标上的差异；通过对比B06和B10两个采用不同研磨方式制备的样品，发现不同马铃薯生全粉制作的研磨工艺将极大的影响样品的吸水率、各粘度指标，但对马铃薯生全粉面团的弱化后稠度（Cs和C2）影响不大；通过对比马铃薯生全粉、雪花粉和标准面粉的热-机械能能曲线，发现雪花粉在马铃薯主食化产品开发中所起到的作用主要为填充剂。马铃薯生全粉具有良好的加工性能，流变学特性还可以通过食品添加剂进一步改善，制造出无需添加小麦面粉的纯马铃薯主食化产品馒头、面条和面包是可能的。

The rheological properties of raw dehydrated potato flour were evaluated by analyzing the thermo-mechanical properties using Mixolab. Eleven raw dehydrated potato flours were used as the experimental material, and the repeatability of using Mixolab to determine the rheological properties of raw dehydrated potato flour was explored. The results indicated that the test curves of each sample exhibited a high degree of overlap (n=2). The average variation coefficient of total curve was less than 5%. There were significant differences in the rheological properties of different potato cultivars, as determined by comparing the test results of samples B01~B10. These differences were found on the indicators at the stages of dough formation, dough stability, starch gelatinization, and retrogradation. The B06 and B10 samples that were prepared by different grinding methods were compared, and the results revealed that the grinding process used for the preparation of raw dehydrated potato flour could significantly affect the water absorption and viscosity values of samples, but have only slight impact on the indices of weakening consistency (Cs and C2). Comparison of the thermo-mechanical properties of raw dehydrated potato flour, potato flakes, and standard wheat flour indicated that potato flakes mainly played a role as a filling agent in the development and processing of potato staple foods. Raw dehydrated potato flour has excellent processability, and its rheological properties can also be further improved by adding food additives.So that it is possible to produce pure potato staple foods (steamed bread, noodles and bread) without adding wheat flour.

国家马铃薯产业技术体系专项（CARS-10）