Effects Of Potato Powder On Quality Characteristics Of Noodles

The topic with the potatoes and wheat flour as the main raw material researched the physical and chemical properties of different potato powder made by different ways of broken and the gelatinization characteristics. The potato powder and wheat flour mixed in different proportions, and determine the physical and chemical properties, the gelatinization characteristics of mixed powder and the rheological properties of dough. On this basis, the mixed powder with different proportions were made noodles which were made cooking quality and structure quality. Contents and conclusions of this research were shown as follows:The different breaking ways were hummer mill, swing mill and experimental mill, there were some different effects on the physical and chemical properties of potato powder with this three kinds of breaking ways: the particle size, moisture content and the bran speck content of the potato powder made by different breaking ways had a significant difference, the particle size, moisture content and the bran speck content of the potato powder obtained by the hummer mill were the lowest and the highest whiteness; crude starch content, falling number, oil-absorbing ability, absorption capacity and starch-iodine-blue had no significant difference. Apparently, there were a few effect on them by the different breaking ways. According to the measurement results of the gelatinization characteristics, we can obtained that: There was no significant difference among the three pasting temperatures, but the peak viscosity, setback were significant differences.The potato powder and wheat flour mixed in different proportions, and the addition ratio of the potato powder was 0%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, the quality characteristics of the mixed powder mixed in different proportions: with the increment of potato powder added into wheat flour, the moisture content, whiteness, falling number, gluten content and crude protein content of the mixed powder reduced gradually, the ash content and bran speck content had a significant rise; viscosity index( peak viscosity, trough viscosity, final viscosity), breakdown, setback value were shown a different levels of an increasing trend, while the variation of the past temperature was not obvious, water absorption rate, development time, stable time, farinograph quality number of the dough were shown a gradual downward trend, while the degree of softening increased, the ductility and the stretching area of the dough decreased obviously; the stretching resistance of the dough increased firstly and then decreased.The quality characteristics of the potato powder showed that: with the ratio of potato powder to wheat flour increasing, the brightness, dry absorption were decreasing while the rate of dry matter loss, of broken bars(the cooked rate of broken bars and the natural rate of broken bars) increased gradually, hardness, adhesiveness, springiness, most cut power, maximum shear stress, breaking load, maximum tensile stress increased firstly and then decreased. With the ratio of potato powder to wheat flour increasing, the sensory scores of the potato noodles increased firstly and then decreased. Obviously, the potato noodles made with 10% potato powder had rich potato fragrance, nice cooking quality and structure quality.