Research On Effects Of Potato Whole Flour On Steamed Bread And Room Temperature Preservation

Steamed bread is the staple food in North China,for thousands of years of history in China.Because of the rich nutrition and moisture content,it is beneficial for the growth of microorganism in storage and transportation,which is susceptible to be aging and mildew that handles the development of the industrial production of steamed bread.In this experiment,the potato whole flour was added to wheat flour for making steamed bread,and it was carried out by active packaging at room temperature.In order to improve the quality of steamed bread,the effect of potato whole flour on the quality of steamed bread was studied.By means of active packaging technology to extend the shelf life of steamed bread,so that the steamed bread can maintain good quality and longer shelf life in the transportation and storage process,that can provide a theoretical basis for the development of the industrial production of steamed bread.(1)The potato whole flour was added to wheat flour with different quantities(0、5%、10%、15%、20%)and the effect of potato whole flour on the pasting property was studied.It was found that the parameters of pasting properties of wheat flour were significantly decreased by adding potato whole flour.(2)Adding potato whole flour to steamed bread could make the specific volume and water content change.The volume of steamed bread was the largest when the adding amount of potato whole flour was 10%.The content of water in steamed bread was decreased during storage.The higher of the amount of potato whole flour,the higher of the content of water in steamed bread at the same time.The addition of potato whole flour had little effect on pH of steamed bread.(3)Adding potato whole flour could improve the springiness,increase the chewiness,the resilience and the sensory quality,delay the aging process and extend the shelf life of steamed bread.(4)Comprehensive analysis of the impact of steamed bread on the physical index,texture,sensory score,internal structure and aging index of steamed bread,it could be identified that the optimum adding amount of potato whole flour was no more than 15%.(5)The steamed bread with the amount of 15%of potato whole flour was stored at temperature by active packaging.By studying the total number of colonies,sensory valuation and the change of health indicators in the storage period of steamed bread,it is identified that the shelf life of steamed bread in 2#packaging bag was 6 d,and the shelf life of steamed bread in 3#packaging bag wad 9d.