Potato (Solanum tuberosum L.) is a valuable tuber crop planted worldwide (Friedman, 2006), and an important material in food industry. In 2016-2017 crop year, 388 Mt of potatoes were produced in the world, and China was the largest producer with a production of 194 Mt (Zhao et al., 2020). China launched the national strategy "Staplization (means the application of an ingredient as staple food) of potato" in 2016 for the reason of food security, pushing the application of potato into bread, noodles, crackers, and other staple foods (Pang, Qu, & Guo, 2018). Besides starch, potato flour (PF) is another important industrial product, which contains all the dry matter except the potato peel (Zhao, Wang, & He, 2018). The processing of PF is simpler than starch and could improve the fermentation of dough, giving bread various colors, unique flavor, taste, and nutrition as well (Jemziya & Mahendran, 2017). Introduction of PF to wheat foods could improve the comprehensive utilization efficiency of potato and expand its application. Furthermore, it could decrease the intake of gluten content for special needs, thus reduces the risk of celiac disease (CD) (Joshi,
