Research on Processing Technology of Potato Pulp Steamed Bread

Abstract

Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied. Based on the results of single factor with specific volume and texture as indicators, response surface test was used to evaluate the quality of 30% potato pulp steamed bread by using specific volume as inspection index. The results showed that the optimal process parameters of potato pulp steamed bread were as follows: yeast addition 1.1%, fermentation time 70 min, sheeting time 12, fermentation temperature 35 ℃ and proofing time 19 min. The specific volume of steamed bread was 2.34 mL/g under the optimum condition, and optimized steamed bread was significantly improved when comparing with control group (2.02 mL/g).

Keywords

• potato pulp
• steamed bread
• process optimization
• specific volume
• texture