| Based on mastering bread processing, the potato mud bread was prepared. The effects of different kinds of oils and fats on physical properties, storage property and sensory quality of potato mud bread were studied. The results showed that adding oils and fats could increase the specific volume, hardness, springiness, storage property and sensory quality of potato mud bread. The specific volume of sample added with olive oil was the highest (5.69 mL/g), the hardness of sample added with butter was the lowest (247.19 g), and the springiness of sample added with margarine was the highest (0.96). The sensory score of samples added with oils and fats were all above 90, and the sensory score of the sample added with butter was the highest (97.97). After storage for 5 d, the hardness of the sample added with margarine was the lowest (447.49 g), the springiness was the highest(0.78), and the water content was the highest(1932%). The correlation research showed that the specific volume and hardness of potato mud bread had correlation with nearly all the sensory indexes. The sensory quality of potato mud bread could be predicted by detecting the specific volume and hardness. |
