Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

Abstract

A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.

Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective

“…Here, the protein percentage area indicates the percentage of the gluten network. The branching rate represents the number of junctions in the gluten network (Liao et al, 2021). The average protein width and average protein length present the ratio of the area of the gluten network to the total length and width of the gluten network, respectively (Zhu et al, 2023).…”

“…Moreover, composite rolling can solve the problems of difficult molding and high cooking losses when adding miscellaneous grains to noodles (Liao et al, 2021).…”

“…Composite rolling achieves the better formability and cooking characteristics of fresh noodles. Moreover, composite rolling can solve the problems of difficult molding and high cooking losses when adding miscellaneous grains to noodles (Liao et al, 2021).…”

“…DC–SCR is a method of rolling after adding the dough crumb evenly to the surface of the dough sheet. Different from the double‐layer structure produced by traditional composite rolling, the multilayer structure of a dough sheet can be formed by DC–SCR, which makes the fresh noodles more resilient (Liao et al, 2021). During the DC–SCR process, adding dough crumbs in the middle of the two layers of dough sheets and then composite rolling makes the produced dough sheet has a loose middle structure and a dense external structure.…”

The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies

“…The raw materials for noodle processing are different. Most noodles are made from wheat flour, while some are made from rice, buckwheat or potato flour (Chen et al ., 2020; Liao et al ., 2021). Noodles made from wheat flour are mainly made from flour, water and salt (Hou, 2010; Du et al ., 2021).…”