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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Effects of potato starch on the properties of wheat dough and the quality of fresh noodles

Efectos del almidón de papa [patata] en las propiedades de la masa de trigo y la calidad de los fideos frescos

Chunsheng Taoa College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, China;b School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
,
Kejian Wanga College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, ChinaCorrespondence[email protected]
View further author information
,
Xuejun Liub School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
&
Ertong Goub School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, ChinaView further author information
Pages 427-434 | Received 03 Feb 2020, Accepted 05 May 2020, Published online: 14 Jun 2020

Citations (13)

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Read on this site (1)

Chunsheng Tao, Wentian Shi, Qiao Bai & Kejian Wang. (2021) Effects of potato powder on wheat dough properties and fresh noodles quality. CyTA - Journal of Food 19:1, pages 588-595.
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Articles from other publishers (12)

Gracia Inneke & Hari Kristopo. (2023) The effect of potato starch and xanthan gum addition on cilantro sauce product development. IOP Conference Series: Earth and Environmental Science 1169:1, pages 012104.
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Macdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz & Muhd Khairi Zainol. (2023) Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods 12:6, pages 1172.
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Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, Kristian Pastor, Adeleke Omodunbi Ashogbon, Kshirod K. Dash, Jose M. Lorenzo & Fatih Ozogul. (2022) Starch‐based noodles: Current technologies, properties, and challenges. Journal of Texture Studies 54:1, pages 21-53.
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Liping Yang, Houfang Zhang, Biao Huang, Shimian Hao, Songnan Li, Peiyan Li & Haibing Yu. (2023) Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour. Gels 9:2, pages 73.
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慧娟 张. (2023) Analysis on the Development Status of Potato Staple Food in China. Hans Journal of Food and Nutrition Science 12:02, pages 58-65.
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Peng Zang, Yang Gao, Pu Chen, Chenyan Lv & Guanghua Zhao. (2022) Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles. Foods 11:23, pages 3824.
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Wee Yin Koh, Patricia Matanjun, Xiao Xian Lim & Rovina Kobun. (2022) Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum). Foods 11:17, pages 2669.
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Jin Chen, Sha Yang, Mengna Zhang, Changsong Shan & Zhigang Chen. (2022) Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles . International Journal of Food Science & Technology 57:4, pages 2285-2297.
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Meng Li, Ruoyang Wang, Yihan Xu, Fengzhu Liang, Tiankui Yang & Jianhua Zhang. (2021) Effect of Different Levels of Phosphorus on the Efficiency of Fermentation by Lactobacillus and Physicochemical Properties of Potato Starch . Starch - Stärke 74:3-4, pages 2100155.
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Liangyi Li, Wenhua Zhou, Anqi Wu, Xin Qian, Le Xie, Xiaojie Zhou & Lin Zhang. (2022) Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods 11:5, pages 698.
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Muhammad Heikal Ismail, Hii Ching Lik, Winny Routray & Meng Wai Woo. (2021) Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring. Processes 9:8, pages 1309.
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Sorina Ropciuc, Mircea Oroian, Ana Leahu & Cristina Damian. (2021) Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato. Ovidius University Annals of Chemistry 32:2, pages 125-131.
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