(1.北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心, 北京 100048;2.北京康得利机械设备制造有限公司, 北京 100074)
(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University, Beijing 100048, China;2.Beijing Kangdeli Mechanical Equipment Manufacturing Co Ltd,Beijing 100074, China)
To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three different types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varieties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noodles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among different varieties for improving the quality of potato fresh wet noodles.