Study On New Processing Technology Of Potato Steam Bread

In most of the existing potato steamed breads,it is made of potato powder.The disadvantage of this method includes high cost,high processing energy consumption and little potato content in final product.Additives are needed to increase potato content in breads.In order to solving these problems,in this paper we use raw potato pulp as the main material to produce potato steamed breads without additives needed in consequence to improve potato breads quality.1.Specific volume is the most important factor which influences the quality of potato steam breads.Under the same potato content,the specific volume in potato steamed breads using raw potato pulp is obviously higher that that using commercial breads using potato full powder or using mixture of powder and pulp.In this paper we compared the specific volume of potato steamed breads using potato pulp made from Holland 15-th raw potato,full powder made in FD and hot air-dry powder.The breads using raw potato pulps have highest specific volume.The bread made from hot-dry potato powder has least specific volume.2.Producing potato pulp is the key process in producing potato breads.Inhibiting turning brown,preventing starch pasting is the key process.The influence of cutting size,blanching temperature,and blanching duration on browning was investigated.The experimental result shows that: 1*1*1*cm is the most suitable cutting size.Potato pulp blanching in 60 for ? 6 minutes is the good blanching condition.3.The research about fermentation method,amount of yeast added,fermentation time indicates that twice fermenting can improve specific volume of steam bread made of potato pulp.The best bread quality is acquired when yeast quantity is 1.2% and fermenting time is 30 minutes.Through studying the addition amount of raw potato,the maximum portion of potato dry material is 30%(m/m)in terms of acceptable quality.When the portion of dry material is 15%(m/m),the quality of potato breads reaches maximum.Comparing with potato bread made from commercial potato full powder,with the same addition amount,raw potato pulp holds better quality.Lower energy consumption and lower cost are also its advantage.