Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread

The effect of potato flour as partial replacement of wheat flour at levels of 6%, 15% and 30% on dough rheological properties and flavor properties of baked bread were investigated. Results showed that the substitution ratio at low level of 6% in bread baking is perfectly feasible, the potato bread is softer than the all-wheat bread. Potato flour substitution at higher level will result in a serious decreasing of processing performance, due to the protein weakening increasing, the dough formation time and stability time decreasing. Furfural and acetone can be used as marker components to identify the potato bread from the all-wheat bread, based on their exclusive presence in bread contains potato flour. Furfural is a nonenzymatic browning reaction product in potato flour, while acetone may come from the potato flour made with some defective potatoes (soft-rot-infected). The relative content of hydroxyacetone in the crust is high, and the hexyl alcohol is low, the result is opposite in the crumb. In conclusion, potato flour at low substitution rate such as 6% is feasible.