Abstract: The specific volume, hardness, elasticity, and sensory evaluation of the bread were used as evaluation indexes, and comprehensive scores were used as response value. Response surface methodology was used to optimize the quality of wheat bread supplemented with potato flake powder, wheat gluten, and transglutaminase (TGase). The results showed that 15% and more potato flake powder had significant negative impacts on the specific volume, texture, and sensory quality of the bread, while both wheat gluten and TGase had significant improvement effects on these negative impacts. The optimal process parameters were obtained as follows: 26% potato flake powder, 2.0% wheat gluten, and 0.13% TGase. Under this condition, the bread had the highest comprehensive scores, and its quality was improved. This study provides practical guidance for using potato flake powder in bread making and other dough products.
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