Effects of Different Potato Cultivars on the Quality Characteristics of Potato-wheat Composite Steamed Bread
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Abstract:
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.
