Abstract:Potato flour and wheat flour were mixed and added with an appropriate amount of functional protein powder and inulin to form a compound powder.The compound potato whole flour bread was prepared by one-time fermentation.The ratio of functional additives was optimized by single factor and orthogonal experiments，and the quality of the finished bread during shelf life was evaluated. The results showed that the addition of potato powder，protein powder，and inulin could improve the specific volume and sensory of mixed flour bread.In the mixed powder，the added amount of potato powder is 40%，the added amount of combined protein powder accounts for 4% of the mixed powder，and the added amount of inulin accounts for 3% of the mixed powder.The composite potato bread made with this ratio has good sensory sensation，fluffy and soft.Meanwhile，the various indicators of texture properties and color of the compound potato bread were better during the shelf life.