Abstract
ABSTRACT Herein, the mechanism underlying the effect of potato powder on noodle quality is investigated. The pasting, rheological, and thermal properties of dough with different contents (5%, 10%, 15%, 20%, 25%, and 30%) of potato powder and fresh noodle quality were examined. An increase in the potato powder content resulted in the deterioration of the dough pasting properties as well as noodle adhesiveness and springiness, with increases in dough loss and storage modulus. It also decreased the dough freezable water content and water activity and increased the semi-bound dough water content and noodle water absorption. In addition, a broken gluten network could be observed, which became loose with an increase in the noodle cooking loss. Furthermore, a decrease in noodle smoothness and color deterioration were observed, together with an improved taste. Acceptable noodle quality was obtained with the addition of <20% potato powder.
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