马铃薯全粉面包制作工艺的研究

Study on the Processing Technology of Potato Whole Flour Bread

本试验以马铃薯全粉和面包粉为主要原料，添加白砂糖、酵母、食盐作为辅助原料制作马铃薯全粉面包，采用一次发酵法，通过单因素试验，研究马铃薯全粉面包的加工工艺，旨在为马铃薯全粉面包的生产和马铃薯主食的开发提供相关的理论依据和实践经验。试验结果表明：最佳的马铃薯全粉面包原料配方为马铃薯全粉18％、白砂糖12％、酵母3%、食盐1．1%；最佳加工工艺条件为：发酵时间65min、上火烘烤温度168℃、下火烘烤温度182℃、烘烤时间10min，采用上述配方和制作工艺制作的马铃薯全粉面包品质评定分值最高。

In this experiment, potato whole flour, bread flour, white sugar, yeast and salt were used as main raw materials and auxiliary materials to product potato whole flour bread through single fermentation method.ln order toprovide experimental data and theoretical basis to potato whole flour bread production and the development of other potato staple food,the processing technology of potato whole flour bread was studiedthrough the single factor tests. The results showed that：the best raw material formula abort the whole potato flour breadwere as follows：potato whole flourcontent was18%,white sugarcontent was 12%, yeast content was3% and salt content wasl.1%. The optimum processing conditions were as follows：fermentation time was 65 rain,top baking temperature was 168℃, below baking temperature was 182℃, and baking time was 10min.Ouality evaluation score of potato flour quality bread was the highest one among other tests by using this recipe and processingtechnology.