Research Progress on the Quality Characteristics of Potato Flour
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Abstract:
Potato flour is rich in nutrients and is a good raw material for staple food products. Potato flour is used as the raw material to develop noodles, bread, steamed bun and other products, and improves the sensory quality of the products. In this paper, potato flour was used as the analysis object, the characteristics of the basic chemical composition of potato flour, such as protein, lipid and starch, were reviewed. The physical properties of potato flour, such as mass density, pH value, swell property, water-holding capacity and oil-holding capacity were analyzed. The rheological properties, viscosity, thermodynamic properties and microstructural characteristics of potato flour were described. The correlation among the basic chemical composition, physical properties and processing quality characteristics of potato was analyzed. An outlook on future development direction of potato flour was provided.
