Study On Potato Instant Noodle Test

This study is based on the contrasting of the wheat flours. After systematically testing and analyzing the physicochemical properties of the potato flakes and mixing of potato flakes and wheat flours with the international standard methods, the experimental results were showed as following: Compared with wheat flour, potato flakes have obvious lower moisture and comprehensive protein, higher falling number and starch number. Besides the starch number and ash content, the other physicochemical properties was changed in different level. After analyzing Farinograph properties, following with the enlargement percentage of the potato flakes, the absorption ratio of the dough is higher, the development time and stability of the dough is shorter, the weakness of the dough is better, the Valorimeter of the dough is weaker, so the toughness of the dough is weaker and the process function of the dough is weaker. As the amount of potato flakes in the blends increased, the extensigram properties of mixing dough was weak, dough stability was shorted, dough Valorimeter value lowered ,dough tenacity and tension were poor, the mixing dough process properties would be declined. In order to increase the mixing dough process properties, sodium alginate,wheat gluten protein and compound phosphate　were　put　into　it.　The　best　rate　of　the　sodium alginate,wheat gluten protein and compound phosphate　is　0.3%,　5%,　0.3%. The quality of potato instant noodle is based on the percentage of the potato flakes. By experiment, when the percentage of the potato flakes is 35%　in　the　mixed-dough, the quality of potato instant noodle is good.