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 |
| _version_ | 1797805927826456576 |
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| author | TIAN Xiao-hong WU Na-na ZHANG Min TAN Bin WANG Li-ping LIU Yan-xiang LUO Hui-fang |
| author_facet | TIAN Xiao-hong WU Na-na ZHANG Min TAN Bin WANG Li-ping LIU Yan-xiang LUO Hui-fang |
| author_sort | TIAN Xiao-hong |
| collection | DOAJ |
| description | 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 that with the increase of mashed potato content，the cooking yield and cooking loss of potato wheat noodles increased，L* value decreased，a* value and b* value increased，and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased，and the fracture strength，firmness and shear work all showed a decreasing trend |
| first_indexed | 2024-03-13T05:59:32Z |
| format | Article |
| id | doaj.art-df282ccf9b2c455780d6406a80bc2af8 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:59:32Z |
| publishDate | 2020-07-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-df282ccf9b2c455780d6406a80bc2af82023-06-13T02:47:44ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-07-0128410010410.16210/j.cnki.1007-7561.2020.04.016Effect of cooked mashed potato content on the quality of dry potato wheat noodleTIAN Xiao-hong0WU Na-na1ZHANG Min2TAN Bin3WANG Li-ping4LIU Yan-xiang5LUO Hui-fang6Academy of National Food and Strategic Reserves Administration，Beijing 100037，ChinaAcademy of National Food and Strategic Reserves Administration，Beijing 100037，ChinaSchool of Food and Healthy，Beijing Technology and Business University，Beijing 100048，ChinaAcademy of National Food and Strategic Reserves Administration，Beijing 100037，ChinaAcademy of National Food and Strategic Reserves Administration，Beijing 100037，ChinaAcademy of National Food and Strategic Reserves Administration，Beijing 100037，ChinaHunan Yuxiang Food Co.，Ltd.，Chenzhou，Hunan 423000，China 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 that with the increase of mashed potato content，the cooking yield and cooking loss of potato wheat noodles increased，L* value decreased，a* value and b* value increased，and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased，and the fracture strength，firmness and shear work all showed a decreasing trendhttp://lyspkj.ijournal.cn/lyspkj/article/abstract/20200419?st=article_issuecooked mashed potatoadditiondry noodlesqualitiesfracture distancefracture strength |
| spellingShingle | TIAN Xiao-hong WU Na-na ZHANG Min TAN Bin WANG Li-ping LIU Yan-xiang LUO Hui-fang Effect of cooked mashed potato content on the quality of dry potato wheat noodle Liang you shipin ke-ji cooked mashed potato addition dry noodles qualities fracture distance fracture strength |
| title | Effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| title_full | Effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| title_fullStr | Effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| title_full_unstemmed | Effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| title_short | Effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| title_sort | effect of cooked mashed potato content on the quality of dry potato wheat noodle |
| topic | cooked mashed potato addition dry noodles qualities fracture distance fracture strength |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200419?st=article_issue |
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