Decoloration of Dietary Fiber from Potato and its Application in Steamed Bread

The condition of hydrogen peroxide to dietaty fiber from potato by the single factor experiment and orthogonal test was studied, and the influence of sensory quality of steamed bread was researched by adding dietary fiber. The results showed that the optimum process of the decoloration of dietary fiber were pH 11, concentration of hydrogen peroxide 10%,solid-liquid ratio 1∶10, temperature 80 ℃ and time 120 min, and the whiteness 54.1. The addition quantity of dietaty fiber between 5%~10% in the steamed bread could reduce the amount of fat, and would not significantly affect the part of sensory quality of the steamed bread.