Study On Rheological Property Of Sweet Potato Dough And Processing Technology Of Sweet Potato Noodle

This thesis,based on the international standard methods,studies the farinograph and extensograph properties of sweet potato-wheat mixture flour from rheological point of view.The effects of improver formulation and extrusion operating parameters on the quality of sweet potato noodle are also studied,the experimental contents and results are showed as following:The addition of sweet potato flakes has effect on the quality of sweet potato noodle.In order to matain the quality of noodle and improve the the proportion of sweet potato flakes,according to the test results,when the percentage of sweet potato flakes was 35%in the mixed dough,the quality of sweet potato noodle was good.After analyzing the farinograph properties of mixture flour,as the amount of sweet potato flakes in the mixture flour increased,the absorption ratio of the dough was higher,the development time and the stability time of the dough was shorter,the weakness of the dough was reinforceable,the valorimeter value of the dough was weaker,so the toughness of the dough was weaker and the processing property of the mixed dough was poor.As the amount of sweet potato flakes in the mixture flour increased,the extensigram properties of mixture flour was weak,the toughness and the extensibility of the dough was week.But the extent of decline in toughness was greater than that in extensibility,so the dough strength was poor and the processing property of the mixed dough would decline.In order to increase the mixed dough processing properties,wheat gluten,Artemisia Sphaerocephala Krasch Gum,modified potato starch,monoglyceride.were put into it.On the basis of the single factor experiments,the optimal formula of improver was obtained by orthogonal experiments:wheat gluten 3%,Artemisia Sphaerocephala Krasch Gum 2%,modified potato starch 5%and monoglyceride 0.5%.Duplicate orthogonal gyration combination design was adopted to obtain data for regression model.The relationship between sensory quality of sweet potato noodle(Y) and screw speed(X1),barrel temperature(X2),material moisture content(X3) were studied.The optimum technique conditions were:screw speed67 r·min^-1,barrel temperature70℃,material moisture content39%.