Study On The Effect Of Adding Potato Powder On Bread Texture And Digestibility

In this paper,the effects of adding potato powder,orange potato powder and purple potato powder to wheat flour on the physicochemical properties of dough,bread texture properties,bread active ingredients and bread digestibility were studied,the addition of potato flour to wheat flour not only enriches the variety of bread,further meets the needs of consumers,expands the consumption market of bread,but also improves and improves the texture and sensory quality of bread,thus prolonging the shelf life of bread.The main research contents and results are as follows:1.The effects of the amount of potato powder added on the physical and chemical properties of the dough were investigated by measuring the gelatinization properties of the flour,the thermal and mechanical properties of the dough and the microstructure of the dough,the experimental results showed that the viscosity,disintegration and backgrowth of the flour decreased with the addition of the three kinds of potato flour,the formation time C1 and stability time C2 gradually decreased,and the water absorption rate of the dough increased gradually,while adding sweet potato flour dough water absorption first rose and then fell.By analyzing and comparing the electron microscope images of potato flour dough and wheat flour dough with the added amount of 15%,the network structure of the dough with potato powder,orange sweet potato powder and purple sweet potato powder was looser and the voids were enlarged and evenly distributed compared with the wheat dough.2.The effects of the amount of potato powder added on the texture of bread were investigated by measuring the sensory score,texture,microstructure and aging characteristics of bread,When the addition amount of potato powder,orange potato powder and purple potato powder was 15%,the highest sensory score was 89.11,89.32 and 88.68,respectively.At the same time,the addition of potato flour reduced the hardness,chewability,gluing and elasticity of bread,while the cohesiveness,resilience and specific volume of bread increased first and then decreased.Scanning electron microscope(SEM)showed that compared with wheat bread,starch granules in potato flour bread were exposed,and the porosity of bread core increased,leading to the increase of specific volume of bread.With the increase of the amount of potato flour,the aging value of potato flour bread relative to wheat bread decreases gradually.According to the correlation analysis,the relationship between the texture characteristics of the bread and the physicochemical properties of the dough with the addition of potato flour was mainly shown as follows: the cohesive property,resilience,gluing property and elasticity of the bread were positively correlated with the formation time and stability time of the dough(p<0.01).the hardness of bread was positively correlated with the peak viscosity,valley value viscosity,attenuation value,end viscosity and return value of dough(p<0.01);the hardness of bread was negatively correlated with the gelatinization temperature of flour(p<0.01);the cohesion and gluing property were positively correlated with the gelatinization temperature(p<0.01);and the elasticity was negatively correlated with the gelatinization temperature(p<0.05).3.By adding potato flour to the bread,the correlation analysis of the bread’s active ingredients and the bread’s digestive characteristics was carried out,and the conclusion was drawn: the content of total phenols,carotene,dietary fiber,anthocyanin and antioxidant capacity of DPPH and ABTS in the three kinds of potato flour bread increased with the increase of the added amount of potato starch,and the content of resistant starch in the bread also increased.According to the correlation analysis can get the total phenol in potato starch bread,anthocyanins,carotene,dietary fiber content and DPPH and ABTS anti-oxidation ability,resistant starch(RS)were positively correlated(p<0.01),with fast digestion of starch(RDS),slowly digest starch(SDS)negatively correlated(p<0.01),indicating the existence of the active ingredient to improve DPPH and ABTS ability of scavenging free radicals and the RS content of potato starch bread,making the blood sugar is worth to a good balance of the body.