Analysis of Potato Flour Dosage on the Characteristics of Dough and the Quality of Steamed Bread
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Abstract:
Potato flour was added to the dough to enrich the nutrition and variety of steamed bread. The basic ingredients and characteristics of potato flour were investigated, and the effects of potato flour dosage on the dough characteristics and the quality of steamed bread were also examined. Results showed that the main component of potato flourwas starch, and the content was about 67.07%. The expansibility of potato flour in water holding capacity and water absorption were 3.57 g/g and 2.49 mL/g, respectively. The viscosity of the whole potato powder was 12.71 m2/s. Thephysical and chemical properties of the dough were enhanced when mixing with the potato flour. The addition of potato flour made the dough farinographical properties worse but mixing properties better. When the addition amount was 8%~15%, the gelatinization properties and tensile properties of the dough were better.With the increasing of potato flour, the whiteness of the surface and inside of potato steamed bread decreased.When the addition of potato flour was 5%~8%, the specific volume hardness and chewability of steamed bread were higherand the sensory scores were higher.In conclusion, in order to improve the dough characteristics, the recommended amount of potato flour is 8%~15%. To improve the quality of steamed bread, it is recommended to add 5%~8% potato flour.
