Study On The Development And Quality Improvement Of Potato Noodles

In 2015,the ministry of agriculture launched the potato staple strategy and promoted the processing of potatoes into staple food.In this study.We increased the amount of potato flour in wheat flour,studying on the development and quality improvement of potato noodles.The effects of transglutaminase combine with wheat gluten on the gluten properties,farinogram properties,pasting properties,thermal properties,rheological properties of dough.Potato noodles(containing 30%potato flour)was developed on the basis of theoretical research.This study provides theoretical basis for developing good quality potato noodles.The main results were listed as following:(1)We initially studied the difference properties between the potato starch and wheat starch。The results showed that potato starches had low amylose content compared with wheat starches,potato starch solubility and swelling capacity higher than wheat starch,potato starch peak viscosity,valley viscosity,final viscosity,attenuation value higher than wheat starch,potato starch gel hardness,elasticity,cohesion are higher than wheat starch,the recovery is less than wheat starch,wheat starch belongs to type A crystalline starch,potato starch belongs to type B crystalline starch.(2)The properties and noodles quality of the mixed potato and wheat flour.The gluten content decreased gradually with the added amount of potato flour.Weakening degree of dough increased,development time and stability time decreased with the addictive amount of’ potato flour increase,stability time decreased from 5.1 to 0.8min.Onset temperature To,peak temperature Tp and end temperature TC of the dough was increased,the delta H of the dough decreased,delta H decreased from 257.56J/g to 179.46J/g,the thermal stability of the dough was declined.The peak viscosity,valley viscosity and final viscosity decreased gradually with the added amount of potato flour,peak viscosity decreased from 1466.0cP to 1142.4cP.Hardness,springiness of the noodles was declined.The cooking loss and breaking rate of noodle were increased.Scanning electron microscopy showed that the surface of the noodles with the added amount of potato flour becomes loose,gluten fracture,starch particles were exposed outside of the gluten network structure.Combing the results of noodle suggested that the comprehensive quality of noodle was bad when the addictive amount of potato flour more than 20%.(3)We studied the effect of the transglutaminase on the dough properties of potato-wheat blend flour(containing 30%potato flour),to select the best addition ratio of glutamine transaminase,then we studied the effect of transglutaminase with gluten on dough properties of potato-wheat blend flour.Stability time increased,weakening degree of potato dough decreased,elastic modulus and viscous moduluspeak increased,viscosity,low viscosity,final viscosity increased gradually with the addition of gluten,the comprehensive quality of potato dough added with 0.6U/gtransglutaminase was the best.The addition of 0.6U/g transglutaminase improved the properties of the containing gluten blends dough.The comprehensive quality of potato dough added with 0.6U/g transglutaminase and 8%gluten was the best,addition of 0.6U/g transglutaminase to potato dough makes stability time reach a maximum value of 3.5min,addition of 0.6U/g transglutaminase to blend dough makes weaken degree reached a minimum value 221BU,the elastic modulus G ’of the blend dough higher than the viscous modulus G "with the added amount of transglutaminase.(4)Using response surface methodology to optimize the processing technology of potato noodles,noodle study salt,xanthan gum,transglutaminase,gluten of added of loss rate of potato noodles,elasticity and sensory score influence.The results showed that the optimum processing technology was composed of 30g potato flour,70g flour mixed powder as the base,salt 1.250%,xanthan gum 0.58%,transglutaminase 0.58U/g,gluten 7.92%.The potato noodles under the conditions have better sensory properties,colour and lustre is slightly yellow,it has potato flavor.The sensory score of 84.41,loss rate of potato noodles of 5.81%,the elasticity of 0.91.