Study On Quality Influence Mechanism And Mechanized Processing Of High Dietary Fiber Potato Noodles

Potato staple food and improving the nutritional value of staple foods such as noodles are the important development trend of food industry.The topic mainly studied the mechanism of effect of dietary fiber and potato noodles on noodles quality,and mechanized processing of noodles.Fresh noodles were prepared using high-gluten flour,potato powder or potato starch,and wheat bran with different addition level.The influence mechanism of wheat bran dietary fiber and potato powder on the quality of fresh noodles were analysed by studying the rheological properties,pasting properties,and thermal properties.The effects of wheat bran dietary fiber and potato powder on the quality of fresh noodles were analysed by testing the texture properties,cooking properties,sensory evaluation,and microstructure of noodles.Mechanized processing of high dietary fiber potato noodles was studied by extrusion.The contents and conclusions of study were as follows.1.The effect of wheat bran dietary fiber on the quality of fresh wheat noodles was studied.High-gluten flour and extruded modified wheat bran(EMWB)or fine wheat bran(FWB)with different particle size(0.096,0.12,0.18,and 0.38 mm)were weighed to obtain blended flour and make fresh noodles,the respective addition level of EMWB or FWB was 2%,4%,6%,and 8%.The results showed that the EMWB and FWB imporved the texture properties of noodles such as hardness and gumminess,signicantly increased water absorption and decreased cooking loss.The EMWB significantly increased the wheat flavor of the noodles,and the FWB also improved the wheat flavor of noodles.The EMWB and FWB reduced the color,luster and smoothness.The smaller the fineness of the FWB,the effect of improving the quality of the noodles was more obvious.In general,the quality of fresh noodles was better when approximately 6%-8%EMWB or FWB with 0.12 mm particle size was added.2.The mechanism of effect of potato powder on the quality of noodles were analyzed.The potato powder with the respective addition level of 5%,10%,15%,20%,25%,and 30%was added to wheat flour to prepare potato powder noodles.The results showed that the pasting parameters of dough such as peak viscosity,trough viscosity and final viscosity decreased,and the apparent viscosity of the noodles decreased;the elastic modulus and viscous modulus of the dough increased,the hardness of the noodles increased and the elasticity decreased;the free water content of dough was reduced and semi-bonded was increased,the water absorption of noodles increased;the gluten network structure of noodles was destroyed,the cooking loss and broken rate of noodles increased;the color,luster and smoothness of noodles decreased,but the taste was improved.In general,the quality of potato powder noodles was acceptable when adding no more than 20%potato powder;the comprehensive evaluation is higher when adding 15%.3.The mechanism of effect of potato starch on the quality of noodles were analyzed.The potato starch with the respective addition level of 5%,10%,15%,20%,25%,and 30%was added to wheat flour to prepare potato starch noodles.The results showed that the pasting parameters of dough such as peak viscosity,trough viscosity and final viscosity increased,and the apparent viscosity of the noodles increased;the elastic modulus and viscous modulus of the dough decreased,the hardness of the noodles increased and the elasticity increased;the free water content of dough was increased and semi-bonded was decreased,the water absorption of noodles increased;the gluten network structure of noodles was destroyed,the cooking loss and broken rate of noodles increased;the color,luster and smoothness of noodles increased,but the taste was worse.In general,the quality of potato starch noodles was acceptable when adding no more than 20%potato starch.4.The wheat bran and potato powder or potato starch were added to flour to prepare potato noodles with high dietary fiber.The mechanism of effect of wheat bran on the quality of potato noodles were analyzed.The wheat bran was grinded and sifted through 120-mesh standard sifters to obtain FWB.The FWB at the respective addition level of 2%,4%,6%,and 8%was added to potato noodles with 20%potato powder or starch noodles.The results showed that the pasting parameters of dough such as peak viscosity,trough viscosity and final viscosity decreased,and the apparent viscosity of the noodles decreased;the elastic modulus and viscous modulus of the dough increased,the hardness of the noodles increased and the elasticity decreased;the free water content of dough was reduced and semi-bonded was increased,the water absorption of noodles increased;the gluten network structure of noodles was destroyed,the cooking loss of noodles increased;the color,luster and smoothness of noodles decreased,but the taste was improved.In general,the quality of fresh potato powder noodles was better when approximately 6%FWB was added;the quality of fresh potato starch noodles was better when approximately 6%-8%FWB was added.5.The process of mechanized processing of potato noodles with high dietary fiber was explored by the combination of screw conveying and grinding plate extrusion.The rice flour extruder was improved,the designed extruder was simulated,and the potato noodles was added with 20%potato powder or 20%potato powder and 6%wheat bran powder.The simulation results show that the improved extruder can reduce the speed and pressure during processing.The experimental results showed,compared with the calender method,extrusion method increased the texture parameters of potato powder noodles,such as hardness,gumminess,cohesiveness;improved the network structure of gluten,reduced the cooking loss and broken rate;improved the taste and smoothness;and reduced the color.It is feasible to use the improved extruder to extruded noodles,and to integrated modifying and granding wheat bran.