Construction And Conversion Of Hydrosulphonyl And Disulfide Bond In Potato Flour Pasta And Development Of Cooked Potato Noodles

In order to solve the problem of poor processing properties of potato flour,such as poor dough extensibility and unstable formation due to the absence of gluten protein,it is helpful to promote the process of potato staple food.In this thesis,the whole potato powder was modified and tempered by ultrasonic treatment combined with soy protein isolate(SPI)The results were used as the basis for the construction of gluten free dough network;the processing and transportation of noodles and the quality characteristics of different kinds of steamed noodles under cold storage were simulated by controlling the addition of sodium chloride,the number of freeze-thaw cycles and the combination of the two:1)The synergistic effect of ultrasonic treatment combining with SPI significantly improved the transformation ability of sulfhydryl group and disulfide bond in mixed system,and enhanced the stability of the system structure,and the ability of protein wrapping starch particles,and also constructed network structure of potato flour gluten free dough which was similar to that of wheat which can be observed from the SEM results.disulfide bond value reached the maximum at the optimized parameters when SPI adding was 0.94 %,and ultrasonic time with 15.19 min and ultrasonic power with 499.55 W.2)The results showed that all the samples showed shear thinning and pseudoplasticity,and the power law equation fit well.The apparent viscosity of wheat flour w increased with the increase of M addition.It can be seen that the addition of modulated flour in wheat flour can reduce the flow resistance and is conducive to product processing.3)The addition of sodium chloride reduced the hardness of noodles made by conditioning flour and potato flour,and increased the hardness of medium gluten wheat flour.The addition of sodium chloride can slow down the decreasing trend of texture characteristics of three kinds of noodles in freeze-thaw cycle.The freezing and thawing cycles reduced the water absorption of the three kinds of noodles and increased the cooking loss.Among them,the lowest water absorption rate and the lowest cooking loss were the quenching and tempering powder,and the addition of salt could slow down the trend.The sensory evaluation results were consistent with the cooking experiment results and the texture characteristics.4)During cold storage,the hardness of noodles steamed with conditioning powder and whole potato powder was different.The noodles steamed with conditioning powder could maintain the original elasticity,and its chewiness was less than that of noodles steamed with wheat powder,which was suitable for people with more sensitive food chewing experience.The tensile properties test results showed that compared with whole potato powder,the strength and muscle strength of noodles steamed with conditioning powder were increased,because Therefore,the improvement of processing performance of potato flour by ultrasonic and SPI can increase the addition of potato flour in pasta,and the cooking method of steamed noodles is also enriched.