Study On The Effect Of Potato Flour On The Quality Of Frozen Cooked Noodles

As a new type of noodle product,frozen cooked noodles have been highly appreciated by consumers for their quality and texture after cooking.However,the quality deterioration problem such as loss of elasticity and change in taste during long-term frozen storage has limited its development potential.Potato flour is rich in nutrients,and mixing it with wheat flour can not only improve utilization but also provide a unique taste and aroma.This project applies raw potato flour and cooked potato flour to frozen cooked noodles and studies the influence mechanism of these two types of potato flour on the frozen storage period quality of frozen cooked noodles,aiming to improve the frozen storage quality of frozen cooked noodles and provide a theoretical basis for the application of potato flour in frozen cooked noodles.Firstly,the basic physical and chemical characteristics of the two types of potato flour mixed with wheat flour were studied,as well as the powder quality,stretchability,gelatinization,and dynamic rheological characteristics of the mixed flour dough.The results showed that compared with the wheat flour dough,the addition of 15% raw potato flour slightly decreased the powder quality of the dough,without enhancing its stretchability.It increased the attenuation value,recovery value,viscosity,and elasticity of the mixed flour.The addition of 15% raw potato flour greatly reduced the powder quality of the dough,and significantly increased its weakening degree and water absorption rate.The attenuation value,recovery value,viscosity,and elasticity of the mixed flour all decreased,and the processing performance of the dough decreased greatly.Compared with adding 15% cooked potato flour,adding 15% raw potato flour can maintain the stability of the dough.Secondly,15% of raw potato flour and 15% of cooked potato flour were separately mixed with wheat flour to make frozen cooked noodles,and the changes in texture,cooking quality,and sensory quality during frozen storage were investigated,the influence of the two types of potato flour on water binding and water distribution in frozen cooked noodles was studied by nuclear magnetic resonance.The results showed that adding 15% raw potato flour can delay the decline in texture and cooking quality of frozen cooked noodles during storage,and after120 days of frozen storage,the noodles still have good taste when reheated.However,frozen cooked noodles with 15% cooked potato flour added had a decline in cooking quality during frozen storage,with significantly reduced tensile strength and elongation,and a sticky sensation after reheating,with poor smoothness and elasticity.Both types of potato flour added to frozen cooked noodles showed good water retention,and compared with cooked potato flour,adding 15% raw potato flour could effectively inhibit the migration of tightly bound water to free water and prevent moisture loss.Furthermore,the mesoscopic characteristics and microstructure changes of frozen cooked noodles with two types of potato flour added during frozen storage were studied.It was found that long-term freezing led to an increase in starch aging in frozen cooked noodles,and both secondary structure and microstructure of protein were damaged by ice crystals.Adding 15%raw potato flour could effectively reduce the rate of aging in frozen cooked noodles,slow down the disassembly of GMP and the decrease of α-helix content in protein secondary structure,and alleviate the damage of ice crystals to gluten network structure.However,the starch crystallinity growth rate of frozen cooked noodles with 15% cooked potato flour added was faster,increasing from 10.90% on day 0 of freezing to 23.53% after 120 days of freezing,without slowing down the disaggregation of GMP.The continuity of the gluten network structure was severely damaged,and a large number of larger holes appeared.Finally,the starch granules morphology and physicochemical properties of wheat flour,raw potato flour,and cooked potato flour were studied.The results showed that the surface of raw potato starch granules was smooth,and the starch morphology and crystal structure are complete,while cooked potato starch lost its granular structure,the surface was unevenly stacked together,and the crystal structure was damaged.Both types of potato flour had better water absorption and freeze-thaw stability than wheat flour.Compared with cooked potato flour,raw potato flour not only had a low degree of gelatinization and intact starch granules,but also had good water-holding capacity and freeze-thaw stability.