Effect Of Enzymatic Hydrolysis On Potato Dough Characteristics And Its Application

Potatoes are widely grown,can grow on cold,barren,dry land,high yield,and rich in nutrients,is the world's fourth largest food crop after wheat,rice,corn.Potatoes in China are mainly eaten as fresh vegetables,and the processing utilization rate is low.Since the implementation of the potato staple food strategy in China,potato staple food products have become increasingly abundant and potato processing utilization rate has been continuously improved.At present,potato staple food products mainly use potato powder as raw material,in the process of processing,there are problems such as large viscosity,difficult to form and poor secondary processing.In this paper,we first studies the effects of the main components of potato starch,protein and dietary fiber on the thermodynamic properties,rheological properties and microscopic properties of wheat dough.Then,use ?-amylase,?-amylase and flavourzyme to moderate enzymatic hydrolysis of mashed potato to obtain mashed potato materials suitable for secondary processing.Finally,using enzymatic hydrolysis mashed potato as raw materials to make Nang,the effects of enzymatic hydrolysis mashed potato on the nutritional quality and flavor characteristics of Nang were studied,improve product quality and flavor.Firstly,the effect of potato starch,protein and dietary fiber addition(0%,2%,6%,10%)on wheat dough quality was studied.Potato starch lowered the initial gelatinization temperature and peak gelatinization temperature of the dough,increased the viscosity of the dough under heating conditions,and diluted the gluten network,affecting the integrity of the gluten network.Potato protein increased the initial gelatinization temperature and peak gelatinization temperature of the dough,and increased the water absorption rate of the dough,which aggregated with the wheat protein and affectd the continuity of the gluten network.Under the condition of heating,potato dietary fiber increased dough elasticity and reduces dough formation time,and the dough was not prone to aging.Appropriate amount of dietary fiber could improved the quality of noodle products.Secondly,the effects of ?-amylase,?-amylase and flavourzyme(0.01%,0.05%,0.1%)on the nutritional quality and texture characteristics of mashed potatoes and the effects of enzymatic hydrolysis of mashed potatoes on the quality of dough were studied.Compared with the undigested mashed potato,the enzymatic hydrolysis mashed potato viscosity and mashed potato dough viscosity both decreased significantly,and gradually decreased as the amount of enzyme added increased.At the same dosage,the viscosity of the mashed potato and mashed potato dough in the flavor protease addition group was significantly lower than that in the ?-amylase and ?-amylase addition groups.The enzymolysis treatment has a significant effect on the structure of the mashed potato,from a smooth and dense structure to a rough and loose structure.Compared with the unenzymatic hydrolysis mashed potato dough,the enzymatic hydrolysis mashed potato has better dispersion in the dough,making the dough structure more dense.After enzymatic hydrolysis,the mashed potato is conducive to secondary processing.Finally,the different addition(0%,5%,10%,15%,20%)of unenzymatic hydrolysis mashed potatoand enzymatic hydrolysis processed mashed potato(0.01% ?-amylase treatment or 0.01% ?-amylase treatment)The flavor of wheat Nang is significantly different from that of potato Nang,and the addition of mashed potato reduced the types of volatile flavor compounds in Nang,but it has a good flavor of phenylacetaldehyde,2-undecenal,1-octen-3-ol Wait for the compound content to increase.The microstructure of Nang added with enzymatic hydrolysis mashed potato is denser than that of Nang added with unenzymatic hydrolysis mashed potato.Adding unenzymatic hydrolysis mashed potato,the hardness and chewability of potato Nang significantly decreased,and the hardness and elasticity of Nang added with enzymatic hydrolysis mashed potato significantly increased.10% ?-amylase enzymatic hydrolysis of mashed potato can maintain the quality of potato Nang and improve its nutritional value.