Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles

Abstract

The effects of potato flour/wheat flour (PF/WF) ratio on the mixing properties of dough and the quality of noodles were investigated. Substitution of wheat flour with potato flour caused the increases in the water absorption and the protein weakening value (C1-C2) of formulated flours, as well as the decrease in the corresponding dough mixing parameters including dough development time (DDT), dough stable time (DST), initial mixing time (C2), maximum torque during heating (C3), minimum torque of hot paste (C4) and the amount of retrogradation (C5-C4), indicating that the addition of PF weakened dough strength but improved degradation resistance. The textural, cooking, sensory characteristics and microstructure of noodle samples were evaluated. The results indicate that adhesiveness, springiness, broken ratio and cooking lose increased progressively with increasing PF content while the score of sensory evaluation continued to decrease. However, hardness, cooking yield and optimum cooked time for the samples of PF content range from 10% to 20% showed a distinctive variation. Environmental scanning electron microscopy (ESEM) confirmed changes in noodle microstructure as PF addition affected gluten network development. In general, noodles with PF content below 40% were acceptable.