Properties Of Potato Dough And Quality Of Potato Noodles

The potato flour retains the nutrition of the original potato,storable and convenient for transportation and process.Using it to make flour products is an important direction of potato staple food.Because the potato flour does not contain gluten proteins,adding a certain amount of wheat flour is a way of solving the problems of hard to shape and poor quality.Currently,potato flour accounted for about 30% of the noodles are mature relatively,but the researches of high proportion potato noodles is not sufficient enough.This research screening raw materials from different brands of potato flour and wheat flour to study the gelatinization characteristics,rheological behavior,gluten content of the different proportion of flour,and the quality,texture,microstructure of the noodles,then analyze the influence factors of the noodles quality.Meanwhile,40% potato noodles as the object of study,adding improvers to further improve the quality of noodles.Finally,study the potato Hele and Mashi.Firstly,wheat four and potato flour were seleted from five brands and two brands ralatively,on the basis of testing cooking characteristics,sensory evaluation and texture of 30% potato noodles,Zheng Yang potato flour and Ai Ju wheat flour as compound flour.Compared two materials microstucture and compositions by environment scanning electron microscopy(ESEM)and determination,the results showed that potato flour starch content was high,but total proteins was low,especially the wheat gluten was not found,and most of the starch granules were destroyed.The pasting properties and thermomechanical properties were determinated by rapid visco analyzer(RVA)and Mixolab,the results showed that potato flour initial cold viscosity and water absorption were higher than wheat flour,but the peak viscosity was lower.Next,study the properties and structure of compound flour,dough,noodles with the potato flour proportion from 0% to 60%(10% gradient).The results showed that with the increase amount of potato flour,the wet gluten content,pasta temperature,hot paste viscosity,dough formation time and stability time were decreased,but the water absorption increased.Cooking and texture characteristics,sensory evaluation,microstructure of the noodles were observed,the results showed that with the increase of the proportion of potato flour,the hardness,springiness,cohesiveness of noodles were increased,the network structure were weakened and the sensory quality was reduced.When the potato flour accounted for 50%,gluten network structure were difficult to form,the quality of noodles was declined seriously,thus 40% potato noodles was determined for the current development goals.The processing technology of 40% potato noodles was investigated by single factor and orthogonal test.The results indicated the optimum conditions for preparing potato noodles are 100 g compound flour(wheat flour : potato flour=5 : 2),44 g water,fermentation temperature 45 ℃,dough rest time 30 min.Wheat gluten and konjac powder were selected from the 18 kinds of dough improvers by sensory evaluation.The results showed that wheat gluten mainly increased the content of wet gluten.When amount reached 2%,the hardness,springiness,cohesiveness of potato noodles reached the maximum,and the sensory score was the highest,meanwhile the noodle network was more uniform.When added 2% konjac powder,the hardness,springiness and cohesiveness of the potato noodles were improved,and the stickiness was decreased.So 40% potato noodles improvers formula was 2% gluten + 2% konjac powder.The best technology was wheat gluten + water→mix raw materials→knead dough→rest dough→press dough→cut noodles→arrange noodles.Compared with whole wheat noodles,40% potato noodles had characteristics with high hardness,resistance to chewing,unique taste and so on.According to the process technology of the local Hele and Mashi,the proportion of Hele were buckwheat flour : potato powder : wheat flour = 1 : 4 : 5,improvers formula were 1% wheat gluten + 2% konjac powder.40% potato Mashi improvers formula were 3% wheat gluten + 1% konjac powder.Compared with wheat foods,potato Hele had good chewiness and toughness,as well as potato Mashi had smooth taste and unique flavor.Compared three kinds of potato foods,the Hele was easy to process which had better taste,so it had good prospects for development.