The Processing Technology Research Of Potato Noodles

In this paper,potato flour and medium-strength wheat flour were used as main raw materials to study the effect of potato flour on the characteristic of potato-wheat mixed powder,and the processing technology of potato noodles was studied under the condition of adding 35%potato flour.The results can provide theoretical basis and technical reference for the development of potato noodles and potato products.Different proportion of potato flour was added into wheat flour to study the change of farinogragh and pasting properties of mixed powder.The results showed that with the increase of the proportion of potato flour,the water absorption rate,the development time of dough and stability time increased gradually,and the degree of weakness increased.The farinogragh properties decreased rapidly when the proportion of potato flour was 0-10%,and then tended to be gentle.Compared with wheat flour, the gelatinization temperature, peak viscosity, minimum viscosity and decay value of the mixed powder decreased, and the final viscosity and recovery value increased.The effects of mixing time and resting time on the quality of dough were studied based on the microstructure and the tensile properties.The processing technology of noodles with 35% potato flour was: adding 40%water,mixing time was 12min and the resting time was 20 min,and then the dough was pressed and cut into noodles.The effects of different modifiers on the quality of potato noodles were studied based on the farinogragh, texture and cooking properties.It was determined that the amount of salt and alkali was 1.5% and 0.1 %. On the basis of single factor experiments,the response surface optimization test was carried out with sensory score and cooking loss rate as the response value.The formula of four kinds of modifier was: gluten 3.53%, sodium alginate 0.5%, calcium stearyl lacylate-sodium stearyl lactate 0.15% and modified cassava starch 4.39%.The final product had rich potato flavor and good sensoryquality.