Preparation of potato granules powder by low temperature ultrafine grinding and its effect on the texture of bread

Abstract In this article, low temperature ultrafine grinding and other three kind of crushing methods were used to prepare potato granules powder. And the swelling power and solubility, water‐holding capacity, gelatinization characteristics, particle size, and chromaticity of different particle size levels of potato granules powder were determined. The experimental results showed that the potato granules powder prepared by low temperature ultrafine grinding had the highest solubility and swelling power, and the highest degree of pre‐gelatinization; With the increase in the addition of potato powder, the water absorption of the dough increased, and been more rheological. The volume of bread gradually decreases and the firmness increases. With the decrease of potato granules powder size, the water absorption of dough decreases and the bread hardness increases. In this experiment, when the grain size of potato powder was 200 mesh and the addition amount was 2%, the sensory score was the highest and the taste was the best. The result provides theoretical and practical basis for the production of potato bread and the comprehensive utilization of potato resources. Practical applications The present study demonstrates the effective preparation of potato whole powder particles through low temperature ultrafine grinding. Comparative analysis with shear grinding, ball grinding, and room temperature grinding reveals that low temperature ultrafine grinding yields superior solubility, swelling, and gelatinization characteristics. Furthermore, incorporating 200 mesh fine potato powder in bread formulation significantly enhances dough rheological properties and water absorption while improving bread hardness and flavor. The findings offer a solid theoretical and practical foundation for the production of potato bread and the comprehensive utilization of potato resources.