Abstract
The thermal characteristics, viscosity characteristics of potato starch-wheat protein blends and microscopic characteristics, crystal structure, infrared spectrum and texture characteristics of the composite noodles were determined. Results: In the interaction of potato starch-wheat protein blend system, the wheat protein inhibits the starch gelatinization, causing the original phase transition peak of starch to move to high temperature, and wheat proteinweakens the viscosity of the system. The starch structure is diluted to some extent. The potato wheat compound noodles have lower crystallinity than the common wheat noodles. The amorphous starch has more conformation and stronger water holding capacity. The hardness, viscosity and chewiness of the composite noodles are less than wheat noodles. The elasticity, recovery, water absorption rate and broken rate are greater than wheat noodles.
Publication Date
1-28-2020
First Page
72
Last Page
78
DOI
10.13652/j.issn.1003-5788.2020.01.011
Recommended Citation
Zhan-ping, QU; Guang-yue, REN; Ying-min, ZHANG; and Xu, DUAN
(2020)
"Interaction of potato starch-wheat protein blend system and its effect on the properties of compound noodles,"
Food and Machinery: Vol. 36:
Iss.
1, Article 11.
DOI: 10.13652/j.issn.1003-5788.2020.01.011
Available at:
https://www.ifoodmm.cn/journal/vol36/iss1/11
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