《食品工业科技》F5000论文展播：马铃薯全粉对小麦粉及面条品质的影响

Objectives:  China is rich in potato resources. Due to its high yield, wide adaptability, comprehensive nutrition and great processing potential. In 2015, China officially launched a strategy for potato staples potatoes due to its high yield, wide adaptability, comprehensive nutrition and great processing potential. Potato is added to daily staple foods such as noodles, steamed bread and rice and it becomes the fourth major grain crops besides rice, corn and wheat. Because the potato flour does not contain gluten proteins, the potato flour and wheat flour compounded according to the proposed proportion is a way of solving the problems of hard to shape and poor quality. Currently, the study on the effect of different proportion potato flour on the compound flour and noodle is not sufficient enough. The purpose of this study was to provide a reference for studying the dough properties of potato flour and wheat flour, and to find a special flour for potato noodle production.

Methods:  By adding potato flour with different addictive amount in wheat flour, different proportion compound flour gluten characteristics, farinograph properties, thermal properties, and cooking characteristics, texture characteristics, sensory evaluation, microstructure of noodle were measured by farinograph, differential scanning calorimeter, texturing apparatus, and scanning electron microscopy, etc to evaluate the effect of potato flour on the quality of wheat flour and noodle.

Results:  The content of wet gluten gradually decreased with the added amount of potato flour, it decreased from 34.8% to 15.9%. The gluten content gradually decreased with the added amount of potato flour. Development time and stability time gradually decreased with the addictive amount of potato flour increase, development time decreased from 3.5 min to 1.7 min, stability time decreased from 5.1 min to 0.8 min, weakening degree of dough gradually increased, weakening degree increased from 95 BU to 306 BU, appraisal value gradually decreased, appraisal value decreased from 66.0 to 27.3. Onset temperature T_o, peak temperature T_P and end temperature T_C of the dough was increased, the decrease of peak temperature T_P was not obvious, the delta H of the dough decreased, delta H decreased from 257.56 J/g to 179.46 J/g, indicating that the thermal stability of the dough was declined. The cooking loss and breaking rate of noodle were gradually increased with the added amount of potato flour. Hardness, springiness, reversibility, chewiness of the noodles was declined gradually with the added amount of potato flour, adhesiveness gradually decreased. Sensory evaluation of noodles showed that the color of the noodles gradually deepens, the appearance of the noodles gradually deteriorates, the hardness score gradually decreased, the smoothness of noodles was rated as moderate, viscosity score was low. The total score was not significant compared with the control group when the addictive amount of potato flour was 10% and 20%. The acceptability of the total score gradually decreased with the added amount of potato flour. Scanning electron microscopy showed that the surface of the noodles with the added amount of potato flour becomes loose, gluten fracture, the continuity of the gluten network structure becomes worse and the network breaks, starch particles were exposed outside of the gluten network structure. Combing the results of noodle suggested that the network structure of noodle was better when the addictive amount of potato flour under 20%.

Conclusions: The processing characteristics of potato-wheat compound flour are weakened by the added of potato flour, which reduces the quality of the potato-flour staple food products. By adding potato flour with different addictive amount in wheat flour，compound flour gluten characteristics, farinograph properties, thermal properties gradually deteriorate. The quality of potato noodles gradually declined, the texture properties, cooking properties, sensory evaluation and microstructure of noodles gradually deteriorated. However, adding suitable proportion potato flour made noodles could make its nutrition more balanced and ensure its edible quality. Considered the factors such as gluten properties, farinaceous properties, thermal properties of compound flour, texture properties, cooking properties, sensory evaluation and microstructure of noodles, the increasing of the content of potato flour made the texture of noodles slightly worse, and the mouth feel of noodles slightly decreased, but within the bounds of human acceptability, and the flavor of the noodles also be enhanced.