2020
DOI: 10.1080/19476337.2020.1768152
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Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

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Cited by 17 publications
(22 citation statements)
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“…After the addition of the sample into a sample container filled with water (25 mL), the pasting properties were measured using a rapid viscosity analyzer (TecMaster, Hägersten, Sweden). The procedure to measure the pasting characteristics was identical to that described by Tao et al (2020). Each experiment was performed thrice.…”
Section: Pasting Properties Of Doughmentioning
confidence: 99%
“…After the addition of the sample into a sample container filled with water (25 mL), the pasting properties were measured using a rapid viscosity analyzer (TecMaster, Hägersten, Sweden). The procedure to measure the pasting characteristics was identical to that described by Tao et al (2020). Each experiment was performed thrice.…”
Section: Pasting Properties Of Doughmentioning
confidence: 99%
“…[54] The chewiness index (hardness × cohesiveness × springiness) of starch gels exhibited a positive correlation with the quality of noodles. [4,55] Normally, potato starch exhibits higher chewiness than corn and wheat starch, [56] and HPS and MPS exhibited higher chewiness than LPS. Fermentation exerted a significant effect on the chewiness of MPS.…”
Section: Gel Texturementioning
confidence: 99%
“…Gluten-like proteins are absent, and it is the sole native starch of anionic character and contains a considerable amount of organically bound phosphorus. Hence, the addition of potato flour (in bulk amounts) to staple food items may result in undesirable physicochemical properties [2][3][4] .…”
Section: Introductionmentioning
confidence: 99%
“…Recently, to enrich the flavour, nutrition, and character of noodles, other staple foods, including vegetables, fruits, mushrooms and plants, such as oats [ 1 ], buckwheat [ 2 ], sweet potato [ 3 ] Hericium erinaceus [ 4 ], pitaya peel [ 5 ] and so on, have been mixed with wheat flour to produce noodles. The addition of potato flour improved the pasting characteristics of the dough and the water absorption, hardness, and elasticity of the noodles, but destroyed the gluten network structure of the dough and reduced the texture of the noodles [ 6 ]. Shiitake mushroom powder and dragon fruit peel powder could improve the color, total polyphenol content, and antioxidant activity of the noodles [ 4 , 5 ].…”
Section: Introductionmentioning
confidence: 99%