Progress of potato staple food research and industry development in China

Zhang, Hong; Fen, XU; Wu, Yu; Hu, Honghai; Dai, Xiaofeng

doi:10.1016/s2095-3119(17)61736-2

Cited by 260 publications

(165 citation statements)

References 25 publications

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“…China is the world's largest potato producer in terms of production or acreage; however, the annual consumption of potato in China is <40 kg per capita, which is about one‐third of that in developed countries (Zhang, Xu, Wu, Hu, & Dai, ). The low consumption of potato is mainly attributed to the limited availability of potato products, which are only potato starch and chips, in China.…”

Section: Introductionmentioning

confidence: 99%

“…Potato products added to wheat products such as potato flour or starch are processed through a series of complicated steps. However, the direct application of potato pulp to the processing of wheat products reduces the processing steps of drying and ultrafine grinding, which resulted in the decrease of pollution and cost and the retention of nutrients such as proteins and starch (Zhang et al, ). Protein and starch are generally recognized as the primary ingredients that determine the qualities of dough and final product (Niu, Hou, & Zhao, ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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Background and objectives Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses. Findings The dough and steamed bread samples added with 10% potato pulp had higher S–S contents than the other tested samples. Compared with the control, the free sulfhydryl contents in the dough (3.2 μmol/g) and steamed bread (2.7 μmol/g) added with 30% potato pulp significantly increased, whereas those of the S–S decreased to 10.0 and 10.9 μmol/g, respectively. The contents of β‐sheet and α‐helix in the dough and steamed bread containing 10% potato pulp were higher than those in samples without the potato pulp. The relative crystallinity of starch in the dough significantly decreased with increasing potato pulp level (p < .05). The CLSM and SEM images showed that potato pulp significantly affected the microstructure. Sample with 10% potato pulp possessed improved gluten network structures. However, samples with high potato pulp contents (>20%) possessed more gas cells and a loose gluten network structure. Conclusions The results showed that the addition of potato pulp affected gluten network structural characteristics in wheat flour dough and steamed bread, but appropriate level of potato pulp could be produced for gluten network enhancement. Significance and novelty The study would contribute to better understanding of the effect of potato pulp on the structural characterization of gluten network in steamed bread making and provide theoretical basis for in‐depth application to wheat‐based products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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“…A proper amount of potato flour in bread enriches the variety of bread and at the same time increases the nutrients, and changes the flavor. Zhang et al [32] found that an increase in potato flour increased water content of the finished bread, while the acidity of bread would not be greatly affected. When the percentage of potato flour was controlled from 5% to 15%, the volume of bread was not affected.…”

Section: Application In Breadmentioning

confidence: 99%

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Ling-ling

Tian

et al. 2018

Grain & Oil Sci. and Technol.

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When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour, it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.

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“…In China, the consumption of noodles as a daily staple food is one of the most distinguished features of oriental traditions (Rytel, ). Our group has long‐term experience in research and development in the area of staple potato products, particularly potato noodles (Huang, Xu, Hu, Dai, & Zhang, ; Tan et al, ; Xu, Hu, Dai, et al, ; Xu, Hu, Liu, Dai, & Zhang, ; Zhang, Xu, Wu, Hu, & Dai, ). We have confirmed that potato noodles made from potato flour and wheat flour mixtures have higher nutritional values than the normal wheat noodles (Xu, Hu, Dai, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Screening of potato flour varieties suitable for noodle processing

Fen

Liu

Huang

et al. 2019

J Food Process Preserv

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In order to identify varieties of potato flour suitable for noodle processing, we investigated the effects of potato flour varieties on edible quality of noodles. The results showed that cooking water turbidity and cooking loss of noodles made from Zhongshu No. 19 potato flour were considerably lower than those of other varieties. The tensile resistance, hardness, and chewiness of noodles made from Zhongshu No. 19, Zhongshu No. 18, and 948A potato flour were better than those of other varieties and scanning electron microscopy observations indicated that the gluten network of these potato noodles was more compact with less porosity. Electronic nose analysis results showed that the flavor of 948A potato noodles was significantly different from that of wheat noodles and other potato noodles. In conclusion, we found Zhongshu No. 19 to be most suitable potato flour variety for potato noodle processing, followed by Zhongshu No. 18, Atlantic, and Shepody. Practical applications We expect that adding a certain proportion of potato flour to wheat flour in noodle production will enhance the nutritional value of this traditional staple food and reduce pressure on wheat, rice, and corn crops. The findings in this study suggest that flour obtained from the Zhongshu No. 19 potato variety is the most suitable potato flour for making noodles. The varieties Kexin No. 1, Atlantic, and Shepody could be alternative sources of potato flour for potato noodle processing. By contrast, Zhongshu No. 5, Qingshu No. 9, and Favorita are not appropriate varieties for potato noodle processing.

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Progress of potato staple food research and industry development in China

Cited by 260 publications

References 25 publications

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Screening of potato flour varieties suitable for noodle processing

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