Study On The Quality Of Non-fried Instant Potato Flakes Hot Dry Noodles

In this paper, the high gluten wheat flour and potato flakes as the main raw material for the appropriate multiplexed with the production of non-fried instant potato flakes hot dry noodles. The effects of potato flakes on the quality of non - fried potato flakes hot dry noodles and its mechanism, and the effects of different modified starch, mixed powder formula and non - frying process conditions on the quality of the noodles were investigated to improve their quality, by RVA pasting characteristics, rheological properties, TPA texture,iodine color, cooking quality, color, SEM, sensory quality, as well as the digestive characteristics and nutrient fragments. The results are as follows:1. The peak viscosity, trough viscosity and pasting temperature of the RVA were decreased with adding the patato flakes, but the breakdown was reversed. With the addition of the potato flakes, the elastic modulus G' and the viscous modulus G" of the dough are significantly reduced. Adding appropriate amount of potato flour, the chewiness,cohesiveness, water absorption and IoD show an increasing trend in both, but the hardness reduced, namely that chewy and not hard. So as to improve the texture, cooking quality and degree of gelatinization of the noodles, and showed good color characteristics. Adding 20%of potato flakes, the small hole distribution is fine and uniform, when continuing the structure becomes loose, the hole distribution is not uniform and the network structure even becomes rupture. Studies on nutrient digestibility and fragments of the mixed powder was found the presence of potato flakes showed that the content of RDS increased, while the RS decreased and content of SDS increasing slightly. Considerated comprehensively the quality of the noodles and combined with the needs of potato staple strategy, indicating that when the amount of potato flakes is 25%, the quality of the product is the best.2. Modified starch had a significant effect on pasting properties, which could effectively inhibit the starch retrogradation; when the amount is 5%-10%, the setback is low and having a relatively stable the mixing system; modified starch can improve the viscoelastic G' and G" of the dough; at the amount of 0% -10%, the hardness, springiness,chewiness, resilience and IoD of the noodles were increased, while the adhesiveness decreased, indicating chewy, high degree of gelatinization and edible quality of the noodles is upgrade. Scanning electron microscopy (SEM) of the noodle cross section shows that the internal pores of the dry noodles increased, and when the amount is between 5% and 10%the holes were distributed evenly, while increased of the amount, the larger and uneven holes began to appear, so that the structure became loose. By comprehensive analysis found that addition amount of 10% CAS, the overall quality of noodles is the highest.3. Based on the results of single-factor experiment, the L9(34) orthogonal experiment was carried out, employed sensory score as the main assessment index to optimize the formula of the tailored flour. According to the results, the optimum ratio was 22% of potato flakes, 12% of CAS and 5% of gluten.4. By non-frying process (steaming process and hot air drying process) optimization test and found that overheated steam steaming could result in puffing, and the optimum parameters of steaming process: the temperature was 120 °C and the time was 10 min. The drying rate of hot air drying increased positively with temperature and velocity. From the results of drying characteristics and comprehensive evaluation indexs, the optimum drying parameters were determined as follows: the drying temperature was 80 ? and the drying wind speed was 2 m / s.