Study on quality improver of high content potato dried noodles
2019
YANG Jian | KANG Jian-ping | ZHANG Xing-can | LIU Jian | HUA Miao-miao | ZHONG Xue-ting | BAI Ju-hong
The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.
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