Screening of potato flour varieties suitable for noodle processing
Screening of potato flour varieties suitable for noodle processing
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适合面条加工的马铃薯粉品种筛选
DOI：
10.1111/jfpp.14344
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发表时间：
2020-03
影响因子：
2.5
通讯作者：
Zhang Hong
中科院分区：
文献类型：
--
作者：
Xu Fen;Liu Wei;Huang Yanjie;Liu Qiannan;Zhang Chunjiang;Hu Honghai;Zhang Hong
为了确定适合面条加工的马铃薯粉品种，研究了马铃薯粉品种对面条食用品质的影响。结果表明，中薯19号马铃薯粉制成的面条蒸煮水浊度和蒸煮损失明显低于其他品种。中薯19号、中薯18号和948A马铃薯粉的抗拉性、硬度和嚼劲均优于其他品种，扫描电镜观察表明，中薯19号、中薯18号和948A马铃薯粉的面筋网络更致密，孔隙率更低。电子鼻分析结果表明，948A马铃薯面条的风味与小麦面条和其他马铃薯面条的风味有显著差异。综上所述，中薯19号是马铃薯面条加工中最适宜的马铃薯粉品种，其次是中薯18号、大西洋号和Shepody号。实际应用：我们期望在面条生产中，在小麦粉中加入一定比例的马铃薯粉，可以提高这一传统主食的营养价值，减轻小麦、水稻和玉米作物的压力。本研究结果表明，中薯19号马铃薯粉是最适合制作面条的马铃薯粉。可新1号、大西洋号和谢波迪号可作为马铃薯粉加工的替代原料。而中薯5号、青薯9号、费沃里塔则不适合加工土豆面。
In order to identify varieties of potato flour suitable for noodle processing, we investigated the effects of potato flour varieties on edible quality of noodles. The results showed that cooking water turbidity and cooking loss of noodles made from Zhongshu No. 19 potato flour were considerably lower than those of other varieties. The tensile resistance, hardness, and chewiness of noodles made from Zhongshu No. 19, Zhongshu No. 18, and 948A potato flour were better than those of other varieties and scanning electron microscopy observations indicated that the gluten network of these potato noodles was more compact with less porosity. Electronic nose analysis results showed that the flavor of 948A potato noodles was significantly different from that of wheat noodles and other potato noodles. In conclusion, we found Zhongshu No. 19 to be most suitable potato flour variety for potato noodle processing, followed by Zhongshu No. 18, Atlantic, and Shepody. PRACTICAL APPLICATIONS: We expect that adding a certain proportion of potato flour to wheat flour in noodle production will enhance the nutritional value of this traditional staple food and reduce pressure on wheat, rice, and corn crops. The findings in this study suggest that flour obtained from the Zhongshu No. 19 potato variety is the most suitable potato flour for making noodles. The varieties Kexin No. 1, Atlantic, and Shepody could be alternative sources of potato flour for potato noodle processing. By contrast, Zhongshu No. 5, Qingshu No. 9, and Favorita are not appropriate varieties for potato noodle processing.
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影响因子：
3.3
作者：
Fu Zong-qiang;Wu Min;Zhang Hai;Wang Jia-hui
通讯作者：
Wang Jia-hui
影响因子：
4.3
作者：
R. Tierno;D. Hornero-Méndez;L. Gallardo-Guerrero;Raquel López-Pardo;J. Galarreta
通讯作者：
R. Tierno;D. Hornero-Méndez;L. Gallardo-Guerrero;Raquel López-Pardo;J. Galarreta
影响因子：
4.3
作者：
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通讯作者：
Jichong Zhang;A. Murphy;Gong-she Liu;B. Bizimungu;Qiang Liu;Y. Leclerc;T. Xing;Xiuqing Li
影响因子：
8.1
作者：
Fu, Bin Xiao
通讯作者：
Fu, Bin Xiao
影响因子：
4.8
作者：
Liang Zhou;Taihua Mu;Mengmei Ma;Ruo-fang Zhang;Qing-hua Sun;Yan-wen Xu
通讯作者：
Liang Zhou;Taihua Mu;Mengmei Ma;Ruo-fang Zhang;Qing-hua Sun;Yan-wen Xu