马铃薯全粉面包加工工艺的研究

Study on the processing of potato bread

用小麦粉和马铃薯全粉制作马铃薯全粉面包,并添加白砂糖、酵母和黄油等辅料。以面包的硬度、弹性、黏聚性、咀嚼度和回复性,及感官评价为评定指标,通过单因素和正交试验确定面包的最佳工艺,当马铃薯全粉为15%,白砂糖为15%,酵母为3%,黄油为12%时,面包的口感最好。使用SPSS分析面包的硬度、弹性、黏聚性、咀嚼度和回复性指标与感官评价的相关性,确定马铃薯全粉对改善面包的口感有着重要的作用。

Wheat flour and potato flour were used in making potato bread with sugar,yeast and butter.The evaluation indexes were hardness,springiness,cohesiveness,chewiness,resilience and sensory evaluation.The optimal process of bread was determined by single factor and orthogonal test.The best formula is :potato flour of 15%,sugar15%,yeast 3%,and butter 12%.SPSS was used to analyze the correlation between bread hardness, springiness,cohesiveness,chewiness,resilience and sensory evaluation.The analysis showed that potato flour played an important role in improving the taste of bread.