Effects of potato powder on wheat dough properties and fresh noodles quality

Abstract

Herein, the mechanism underlying the effect of potato powder on noodle quality is investigated. The pasting, rheological, and thermal properties of dough with different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and fresh noodle quality were examined. An increase in the potato powder content resulted in the deterioration of the dough pasting properties as well as noodle adhesiveness and springiness, with increases in dough loss and storage modulus. It also decreased the dough freezable water content and water activity and increased the semi-bound dough water content and noodle water absorption. In addition, a broken gluten network could be observed, which became loose with an increase in the noodle cooking loss. Furthermore, a decrease in noodle smoothness and color deterioration were observed, together with an improved taste. Acceptable noodle quality was obtained with the addition of <20% potato powder. Efectos de la papa [patata] en polvo en las propiedades de la masa de trigo y la calidad de los fideos frescos RESUMENEl presente estudio se propuso investigar el mecanismo que subyace al efecto de la papa en polvo en la calidad de los fideos. Para ello se examinaron las propiedades de pegado, las propiedades reológicas y térmicas de la masa con diferentes contenidos (5%, 10%, 15%, 20%, 25% y 30%) de papa en polvo y la calidad de los fideos frescos. Se pudo constatar que el aumento del contenido de papa en polvo provocó el deterioro de las propiedades de pegado de la masa, así como de la adhesividad y elasticidad de los fideos, registrándose incrementos en la pérdida de masa y el módulo de almacenamiento. Asimismo, disminuyó el contenido de agua congelable de la masa y la actividad del agua, al tiempo que se elevó el contenido de agua de la masa semiligada y la absorción de agua de los fideos. Por otra parte, se observó una red de gluten rota, que se aflojó con un aumento de la pérdida durante la cocción de los fideos. Al mismo tiempo, se redujo la suavidad de los fideos y el deterioro del color, y mejoró el sabor. Finalmente se obtuvo una calidad aceptable de fideos al adicionar <20% de papa en polvo.

Starch‐based noodles: Current technologies, properties, and challenges

“…In addition, Kang et al (2018) also revealed that the optimal cooking time was 6 min for the NaCl (2%, w/w) incorporated wheat flour‐based noodles, and the CL observed steady increase in the CL and CY where they found the values of CT ranged (2–12 min), CY ranged (1.64–3.49 g/g), CL and ranged (4.73–10.82%). Tao et al (2021) developed high‐gluten wheat flour‐based noodles with potato powder (0–30%), where they observed the values of WAI ranged (92.1–133.4%), and CL ranged (3.78–8.24%). They concluded that WAI and CL were directly proportional to the potato powder amount/quantity added.…”

“…They observed that α-amylase incorporation increased the SP while reducing the peak time and setback, declining CT (465-495 s) but inclining CL (6.64-7.03%), and the WAI values ranged from 1.22% to 1.32%. In addition,Kang et al (2018) also revealed that the optimal cooking time was 6 min for the NaCl (2%, w/w) incorporated wheat flourbased noodles, and the CL observed steady increase in the CL and CY where they found the values of CT ranged (2-12 min), CY ranged (1.64-3.49 g/g), CL and ranged (4.73-10.82%) Tao et al (2021). developed high-gluten wheat flour-based noodles with potato powder (0-30%), where they observed the values of WAI ranged (92.1-133.4%), and CL ranged (3.78-8.24%).…”