Processing Characteristics Of Potato-wheat Mixture Powder And The Quality Study Of Fresh Noodles

Potatoes are rich in many nutrients,add a certain proportion of potato granules in wheat flour,strengthen the nutrition of people's staple foods.But potato granules does not contain wheat gluten,when making noodles exist many technical barriers.so the purpose of this experiment is through formulation optimization and proces technology,improving the cooking quality and processing characteristics of potato noodles.Mixing the wheat flour with potato granules of different varieties making into potato noodles,TPA?tensile strength?cooking loss rate and color difference were used as evaluation index to study the effects of different varieties of potato granules on noodle processing.The results showed that the color of potato noodles made from Dutch 7 was the brightest.the tensile strength and ductility of potato noodles made from Jishu 1 were the best.Studied the effects of different additions of potato granules for the microstructure of potato noodles use the scanning electron microscope.With the increase of potato granules,gluten protein has been destroyed to varying degrees,and the tissue tightness has changed.By color difference instrument contrast different potato granules addition effect of the color of noodles,compared with the color of the wheat noodles,the potato noodles with the 20% content had the brightest color.Use TPA?sensory evaluation and tensile strength as evaluation indexes to study the quality change rule with the increase of potato granules content.Explore the influence of processing technology on the quality of potato noodles.Use TPA,tensile strength and broken rate as the evaluation index,research the mixing time?temperature of water?resting time effect of the potato noodle quality,.Finally,the optimum process conditions of potato noodles with 50% potato granules were determined as follows:mixing time 20 min ? resting time 30 min,water temperature30°C,Finally,the dough was made into the potato fresh noodles by many times pressed and cut.final producted potato noodles have good taste,good flavor,with the smell ofpotatoes,and their processing characteristics are good,providing a theoretical basis and technical reference for the future production of potato noodles and the development of other potato products.On the basis of single factor experiment a model was established to optimize potato noodle formulation,ductility is the response value,the optimization results for gluten content 5.5%,potato starch 5.22%,glutinous rice flour 3.64%,egg white powder content is 3.86%,the ductility of the potato noodles from this condition can reach 6.031g/sec.This parameter confirmatory test,the ductility of the noodles for 6.210g/sec,similar results with model predictions,model establishment is reasonable,the result is relatively accuracy.It can be used as a reference for the processing of potato –wheat noodles.