Abstract:In order to study the influence of the additive volume of purple sweet potato entire powder on dough rheological properties and the quality of cookies，this paper avail of the substitute method to add 0%，10%，20%，30%，40% of purple sweet potato entire powder into cake flour of cookies，and analyzed rheological properties of doughs made from different-proportion mixed powder.Meanwhile，it tested the color，luster and texture of purple sweet potato cookies，and analyzed the quality of cookies from different-proportion mixed powder with sensory evaluation.The results showed when adding into purple sweet potato entire powder，the water absorption and softening degree of proteins increased obviously while the stabilized time，peak torque，viscosity index，starch gelatinization rate of dough declined dramatically.When the additive volume of purple sweet potato was 30%，softening degree of proteins came to the peak with the result of 0.832 N·m and the structure of dough proteins was destroyed.With the replacement ratio of purple sweet potato entire powder increasing，the G'and G"kept growing while tanδ kept decreasing gradually.Meanwhile，dough elasticity came to a dominating position.With the replacement ratio of purple sweet potato entire powder increasing，the shade of purple sweet potato cookies L*decreased markedly.After the change of a*and b*，the purple sweet potato cookies with a stable proportion of additive volume of 30% had a deep purple color，crisp tasting and good chewability.Therefore，the quality of cookies was the best when the replacement ratio of purple sweet potato was 30%.