Analysis of the Effect of Different Potato Flour Additions on Bread Quality Based on Electronic Nose Detection Technology

Effect of potato powder proportion (0, 5%, 10%, 15%, 20%, 25%) on the quality of bread was studied by measuring breads specific volume, moisture content, water activity, color, texture properties, and combining with the electronic nose analysis. The results showed that specific volume, moisture content, water activity, color, texture properties of bread revealed a significant change during different potato powder proportion (p<0.05). As the potato powder was added, The hardness and chewiness of bread decreased first and then increased. But elasticity increased first and then decreased. The specific volume decreased first, then increased and then decreased, but adhesion decreased first and then increased and then decreased. Potato powder could be added to flour at the level of 15%, as did not deteriorate the bread sensory evaluation. At the same time, there was a good correlation between the results of electronic nose detection and the specific volume of bread, water content, water activity, color and texture. And the correlation coefficients were all above 0.8. Therefore, it was feasible to use electronic nose to evaluate the quality of bread to a certain extent, and it could replace a variety of testing instruments to evaluate the quality of bread to a large extent. It was a convenient and quick method to detect bread.