Sandwich-type sheeting improved the processing and eating qualities of potato noodles.
J Texture Stud
; 52(1): 81-90, 2021 02.
Article
em En
| MEDLINE
| ID: mdl-32984954
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 31. 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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Solanum tuberosum
/
Qualidade dos Alimentos
/
Culinária
Idioma:
En
Revista:
J Texture Stud
Ano de publicação:
2021
Tipo de documento:
Article
País de afiliação:
China