دورية أكاديمية
Research on Application of Potato Powder in Noodles
| العنوان: | Research on Application of Potato Powder in Noodles |
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| المؤلفون: | LV Mei, ZHAO Yue, ZENG Wen-ying, WANG Di, XU Bo, YAO Yan, SONG Hui-min, XUE You-lin |
| المصدر: | Liang you shipin ke-ji, Vol 29, Iss 1, Pp 55-61 (2021) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | potato powder, noodles, texture, microstructure, gluten, potato starch, gluten network, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | In this study, the potato whole flour was added to wheat flour with wheat gluten was auxiliary added to make potato noodle. Three groups of the potato powder noodles with different total flour content were studied from three levels: texture characteristics, microstructure and physicochemical properties of noodles. It was found that the potato powder had a certain effect on the mechanical properties of dough, the formation and structure of gluten network, and the cooking parameters and appearance of noodles. The results showed that the overall index was the best when the total amount of the potato powder was 20% (g/g)and the amount of gluten was 0.03% (g/g). It was also found that the effect of the potato powder on dough was bidirectional. The effect of the potato starch on the dough was negative, but the polysaccharides and protein in the potato powder may have a positive effect on the dough and gluten network. At the same time,the addition of wheat gluten can improve the stability of dough and the quality of noodles. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210108?st=article_issue; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2021.01.007 |
| URL الوصول: | https://doaj.org/article/c8c9d924429c4a8dbe0065ffb153c966 |
| رقم الأكسشن: | edsdoj.8c9d924429c4a8dbe0065ffb153c966 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2021.01.007 |