Effects of Different Varieties of Wheat Flour on the Edible Quality of Potato Noodles
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Abstract:
In order to screen out the suitable wheat flour for making potato noodles, the effects of six different varieties of wheat flour on the cooking loss, tensile resistance, and TPA were compared in this study, including Shuang Fu 02-1, Yong Liang 4, Kui Dong 5, Ji Nan 17, Shan Nong 15 and Xin Dong 18, and the microstructures of potato noodles were observed by scanning electron microscope. The results showed that the edible qualities of Shan Nong 15 and Ji Nan 17potato noodles, such as cooking loss, tensile resistance, TPA and microstructures, were significantly better than those of the other 4 kinds wheat flour when the potato noodles were prepared by 80% different varieties of wheat flour, 20% potato granules and 35% dough moisture content. However, the overall edible qualities of potato noodles produced by Shuang fu 02-1 and Yong liang 4 were relatively poor. In conclusion, Ji Nan 17 and Shan 15 wheat flour are suitable for making potato noodles, while the potato noodles produced by Shuang Fu 02-1 and Yong Liang 4 wheat flour showed poor adaptability.
