Effect of cooked mashed potato content on the quality of dry potato wheat noodle
To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the quality of noodles was discussed.The results showed...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200419?st=article_issue |