Effect Of Amount Of Potato Granule On Properties Of Dough And Qualities Of Dried Noodle

As Chinese fourth largest food crop, the potato was nutritious and had high yield. Developing potato as the staple food for the Chinese consumption habits such as bread, noodle, rice and other staple food products had become the new strategic objectives of the Ministry of Agriculture. The impact of amount of potato granule on the pasting properties and rheological properties of wheat flour were explored in this paper. On the basis of these, the formulation of quality improvers of potato dried noodles was optimizated.The main conclusions of the study were as follows:1.The influences of amount of potato granule on the pasting properties and rheological properties of wheat flour were investigated. With the increase of potato granule, water absorption of dough increased from 60.1% to 79.47% when the amount of potato granule was from 0% to 60%. The development time of dough decreased firstly and then increased and reached a maximum time 4.43min when the amount of potato granule was 50%. The stability time decreased with the increasing of potato granule. The amount of potato granule had no significant influence on pasting temperature of mixed flour. The peak viscosity, trough viscosity, attenuation, final viscosity and setback appeared overall downward trend.2.The influence of the amount of potato granule on potato dried noodles was investigated. The amount of potato granule had a significant impact on the potato dried noodle color and the valve of L, a and b. With the increasing of potato granule, potato dried noodles became darker. The acidity of potato dried noodles and the amount of potato granule content were positively correlated. With the increasing of potato granule, the acidity of potato dried noodle increased linearly. The cooking qualities of potato dried noodle declines with potato granule content increased. The cooking loss increased, the best cooking time became longer and the noodle breaking increased. The amount of potato granule also had a significant effect on sensory evaluation and texture characteristics of potato dried noodle.3.The formulation of quality improvers of potato dried noodles was optimizated. Based on the single factor experiments, adopting the sensory evaluation and cooking loss as the response values, response surface methodology(RSM) was employed to optimize the amount of gluten, xanthan gum and compound phosphate. The best formula was 9% gluten,0.23% xanthan gum and 0.50% compound phosphate dosage. Under this condition, the corresponding response sensory evaluation value was 93.1,and the cooking loss was 7.22%. These were close to the predictions, so the model was reliable and practical.