Development And Quality Improvement Of Bread With Steamed Potato

In order to comply with the requirementsuch as the healthy diet of the times,the inherent requirements of developing new resources,as well as the growing pace of urban and rural rhythm of life,into bread,bread,noodles and other staple food,and make it function as rice,wheat,corn and another staple food.It is expected that more than 50% of potatoes will be consumed as grain consumption in 2020.The launch of potato grain staple food strategy,not only aims toto adjust the structure of the plant,but also to promote the sustainable development of agriculture,protect the national food security and optimize the national diet.The corresponding development of high quality,high content of new potato bread,as a new type of functional baked goods as a new type of functional baked goods,will better meet China’s rapid development of the market demand,thereby enhancing the competitiveness of bread enterprises,improve the nutritional structure of the people,and promote the development of potato grain staple food strategy.By adding different amount of steamed potatoes to the traditional high-gluten flour bread,this experiment determined the adding amount of steamed potato into the follow-up test recipe.And then the best recipe formula was determined through the optimization of the ratio of bread ingredients;the best formula of flour flour improver was determined through the flour improver formula optimization test;the best additive formula was determined through the optimization of additives.And finally the best recipe for steamed potatoes bread was determined.The test results are as follows:1.Determination of the amount of steamed potato: the amount of steamed potato added by the single factor test,steamed potatoes added less than 10%,the quality of the bread has improved,higher than 30%,the quality of bread will reduce.When the amount of potato is 30%,it is more suitable to develop high quality bread products.2.Theoptimumrecipe:salt1.30%,whitesugar20.90%,yeast2.60%,butter 12.00%.With this method sensory was 90 points.3.The powder optimumproportion:pregelatinized,potato starch1.90%,defatted soybean meal2.90%,wheat gluten1.10%.With this method,sensory score was 91 points and hardness was 201.67 g.4.The optimum proportion:glyceromonostearate0.20%,lipase60.00mg/kg,gelatin0.05%.With the method sensorywas 94 points and hardness 185 g,while the hardness became 196.67 g after five days.In summary,the optimal formula: salt 1.30%,sugar 20.90%,yeast 2.60%,butter12.00%,pregelatinized potato starch 1.90%,defatted soybean meal 2.90,wheat gluten 1.10%,glycerol monostearate 0.20%,lipase60.00mg/kg,gelatin 0.05%.