Effects of Different Drying Methods on Gelatinization,Flavor of Potato Powder and Quality of Potato Bread

In order to study the effects of different drying methods on the pasting properties of potato powder and the quality of potato bread. After the fresh potato slice treatment,the whole potato powder was prepared by drying after bleaching,drying after steaming and vacuum freezing and drying. The gelatinization characteristics and flavor characteristics of potato powder,quality characteristics of potato flour dough with 20% potato flour and texture and sensory characteristics of potato flour bread were measured. The results showed that the gelatinization temperature of lyophilized powder was 70.1 ℃. The setback and breakdown of steam dry powder were the lowest,which were 284.6 mPas and 866.3 mPa·s,respectively. Electronic nose could well distinguish the smell of potato powder prepared by three different drying methods,among which steam dry powder had the largest detection response value and the strongest flavor. Adding steam powder had the least destructive effect on dough,and its weakening degree was 65 FU. The hardness of bread with steam powder was the lowest,but the elasticity and specific capacity were the highest. Using steam powder to make potato bread had the highest sensory score.