Effect of the processing technology on the quality of potato powder noodles

GUO Xiang- xiang; CHANG Yue; LI Xue- qin; ZHANG Ya-ping

doi:10.13386/j.issn1002-0306.2016.05.029

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Article Navigation > Science and Technology of Food Industry > 2016 > (05): 191-195

GUO Xiang- xiang, CHANG Yue, LI Xue- qin, ZHANG Ya-ping. Effect of the processing technology on the quality of potato powder noodles[J]. Science and Technology of Food Industry, 2016, (05): 191-195. doi: 10.13386/j.issn1002-0306.2016.05.029

Citation:

GUO Xiang- xiang, CHANG Yue, LI Xue- qin, ZHANG Ya-ping. Effect of the processing technology on the quality of potato powder noodles[J]. Science and Technology of Food Industry, 2016, (05): 191-195. doi: 10.13386/j.issn1002-0306.2016.05.029

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Effect of the processing technology on the quality of potato powder noodles

doi: 10.13386/j.issn1002-0306.2016.05.029

Institute of grain and oil food,Henan University of Technology

Received Date: 2015-05-19

Abstract

Abstract

Effect of the addition of potato powder,mixing time,proofing temperature,proofing time on the quality of potato powder noodles were studied in this paper. The experimental results showed that: when the addition of potato powder was 15%,mixing time was 15 min,proofing time was 20 ℃,proofing temperature was 40 min,the noodles had the best texture and sensory quality. And the indexes of potato powder noodles were as follows: the cooked loss was 8.97%,the maximal tensile strength was 17.48 g,the sheared hardness was 170.36 g,the sensory evaluation score was 95 points.
- potato powder,
- noodles,
- quality

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References(15)

References

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