| The potato is rich in nutrients necessary for human,but it is not easy to store and transport,while potato powder retains the nutrition and flavor of fresh potato,and is storable,convenient for processing and transportation.lt is an important development direction to make potato noodles by adding potato flour into wheat flour.However,potato noodles are difficult to form,easy to break,poor quality and so on.Therefore,this paper mainly explores the influence of the amount of potato powder added on the quality of noodles.With 35%potato noodles as the research object,four different modifiers were used for quality improvement.It lays the application foundation and theoretical basis for the industrial production of high content and high quality potato noodles.The main results are as follows:(1)To explore the effect of adding different proportions of potato powder on potato noodles.DSC thermal characteristics show that the initial temperature decreases and the peak temperature and enthalpy increase with the increase of potato powder proportion.The characteristics of noodle cooking,texture and stretching showed that with the increase of the proportion of potato powder,the noodle breaking rate,dry matter water absorption rate,cooking loss rate and noodle soup turbidity increased,hardness,elasticity and chewability increased,cohesiveness,tensile strength and stretching distance decreased,and noodle quality decreased.(2)Four kinds of improvers were added into noodles with 35%potato content in different amounts to explore the effect of a single improver on the quality of potato noodles.The results showed that the quality of the noodles was improved with the addition of the four modifiers,but the overall quality of the noodles decreased with the increase of the amount of modifiers.When TG enzyme was added to 0.6%,gluten powder was added to 2%～4%,xanthan gum was added to 0.4%,and single glycerol was added to 0.4%,the comprehensive quality of improved noodles was the best.(3)Rheometer was used to investigate the effects of different additives on the rheological properties of potato dough.The results showed that the tan δ in TG enzyme,xanthan gum and monosaccharide group was smaller than the control group,and the tan δ was smaller than the control group when the amount of gluten was 2%.This indicates that the addition of improver can improve the dough frequency scanning.Creep and creep recovery tests showed that adding a small amount of improver could reduce the strain and flexibility of the dough and improve its internal structure.(4)DSC method was used to explore the influence of the modifier on the freezing water content.The results showed that protein had stronger water binding ability than starch,the content of frozen water in the modified agent test group was lower than that in the control group,and the content of frozen water added with gluten was the lowest.(4)The principal component analysis was carried out on the noodle quality index,and the processing technology of potato noodle was optimized with response surface.The results show that the quadratic polynomial regression model has a significant effect and good fitting degree(P<0.001,R2=0.0.9784).The optimal process conditions were as follows:TG enzyme added amount was 0.6%,gluten added amount was 3.8%,xanthan gum added amount was 0.5%,and glycerol added amount was 0.4%.Under these conditions,the standardized comprehensive score was 0.922,which was close to the predicted value.The improved noodles were rich in nutrition,unique in flavor and good in quality. |
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