ABSTRACT

The effects of potato starch on the pasting, rheological, and thermal properties of the dough, and the quality of the noodles were analyzed. The results showed that the addition of potato starch increased the pasting properties parameters of the dough, and increased the adhesiveness and hardness of the noodles; reduced the elastic and viscous modulus of the dough, and increased the springiness of the noodles; increased the freezable water content of the dough, decreased the semi-bound water content, and increased the water absorption of the noodles. The gluten network structure of the dough was destroyed, and the cooking loss and breaking rake of the noodles increased. The color and smoothness of the noodles were improved, the taste was worse. The quality of the noodles was acceptable when no more than 20% potato starch was added.

摘要

分析了马铃薯淀粉对面团的糊化，流变和热性能以及面条质量的影响。结果表明，马铃薯淀粉的添加提高了面团的糊化性能参数，并提高了面条的黏着性和硬度。降低面团的弹性和粘性模量，并增加面条的弹性。增加了面团的冷冻水含量，降低了半结合水含量，并增加了面条的吸水率。面团的面筋网络结构被破坏，面条的烹饪损失和破碎耙增加。面条的颜色和光滑度得到改善，味道更差。当添加的马铃薯淀粉含量不超过20％时，面条的质量是可以接受的。