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

Figures & data

Table 1. Pasting test procedure.

Tabla 1. Procedimiento de prueba de pegado.

Time (minutes: seconds)	Value Type	Value
00:00	Temperature	50 °C
00:00	Rotation speed	960 r/min
00:10	Rotation speed	160 r/min
1:00	Temperature	50 °C
4:42	Temperature	95 °C
7:12	Temperature	95 °C
11:00	Temperature	50 °C
13:00	End

Table 2. Standard of sensory evaluation.

Tabla 2. Estándar de evaluación sensorial.

Item		Full Core	Standard of Evaluation
Appearance	Color	10	White (8–10); Milk white, milk yellow (6–8); Yellow, gray and other colors (1–6)
	Luster	10	Bright (8–10); General (6–8); Dim (1–6)
Taste	Smoothness	10	Smooth (8–10); General (6–8); Not smooth (1–6)
	Adhesiveness	20	Tasty, not sticky teeth (15–20); General (10–15); Sticky teeth (1–10)
	Toughness	20	Chewy (15–20); General (10–15); Mushy (1–10)
	Hardness	20	Hard (15–20); General (10–15); Soft (1–10)
	Smell	10	Scent of wheat (8–10); General (6–8); No scent of wheat (1–6)

Table 3. Pasting properties of dough.

Tabla 3. Propiedades de pegado de la pasta.

Amount of added potato starch	Peak viscosity (cP)	Peak time (min)	Trough viscosity (cP)	Final viscosity (cP)	Breakdown valve (cP)	Setback value (cP)
0%	1607.0 ± 3.6^e	6.13 ± 0.01^a	1151.0 ± 8.6^f	2246.3 ± 3.1^g	455.6 ± 8.9^b	1095.0 ± 10.4^e
5%	1729.3 ± 31.5^e	6.10 ± 0.08^a	1260.6 ± 13.3^e	2427.3 ± 51.5^f	468.6 ± 18.7^b	1166.6 ± 38.8^d
10%	1856.3 ± 36.4^d	6.15 ± 0.04^a	1383.3 ± 26.6^d	2628.3 ± 31.3^e	473.0 ± 11.5^b	1245.0 ± 5.0^c
15%	1974.0 ± 118.4^cd	6.15 ± 0.08^a	1511.6 ± 103.3^c	2811.6 ± 141.0^d	478.3 ± 15.1^b	1300.0 ± 37.7^bc
20%	2076.3 ± 11.2^c	6.15 ± 0.04^a	1616.0 ± 8.8^c	2974.0± 21.1^c	484.4 ± 5.5^b	1358.0 ± 14.9^b
25%	2205.6 ± 35.1^b	6.06 ± 0.13^a	1740.3 ± 27.0^b	3170.6 ± 52.8^b	492.1 ± 10.5^b	1430.3 ± 34.5^a
30%	2382.6 ± 130.2^a	6.04 ± 0.10^a	1883.3 ± 114.8^a	3362.6 ± 55.7^a	499.3 ± 16.2^a	1479.3 ± 63.3^a

Different alphabets at the top right of numbers in the same column means that differences are significant (P < 0.05). Values are the means of three replicates (means ± standard deviation)

Las distintas letras en la parte superior derecha de los números en la misma columna significan que las diferencias son significativas (P < 0.05). Los valores corresponden a la media de tres réplicas (media ± desviación estándar).

Figure 1. Rheological properties of dough. (a) G’, (b) G’’, (c) Tan δ.

Figura 1. Propiedades reológicas de la masa. (a) G’, (b) G’’, (c) Tan δ.

Table 4. Fitted curve parameters for rheological properties of dough.

Tabla 4. Parámetros de la curva ajustada para las propiedades reológicas de la masa.

Amount of added potato starch	K’ (Pa.s^n)	n’	R^2	K’’ (Pa.s^n)	n’’	R^2
0%	14809	0.194	0.942	5235	0.153	0.948
5%	13901	0.203	0.957	4958	0.161	0.959
10%	12472	0.225	0.966	4646	0.175	0.951
15%	11704	0.228	0.979	4515	0.178	0.952
20%	11100	0.214	0.978	4273	0.187	0.949
25%	9935	0.234	0.983	4030	0.195	0.948
30%	9198	0.223	0.984	3771	0.203	0.936

Table 5. Thermal properties and water activity of dough.

Tabla 5. Propiedades térmicas y actividad del agua de la masa.

Amount of added potato starch	Enthalpy (J/g)	Peak temperature (^oC)	Water activity
0	32.37 ± 1.36^e	−3.26 ± 0.10^a	0.9762 ± 0.0006^e
5%	33.43 ± 1.32^de	−3.03 ± 0.11^b	0.9770 ± 0.0004^de
10%	34.67 ± 1.89^d	−2.76 ± 0.14^c	0.9777 ± 0.0006^cd
15%	36.38 ± 1.53^c	−2.50 ± 0.07^d	0.9781 ± 0.0003^c
20%	37.15 ± 1.34^bc	−2.27 ± 0.16^e	0.9789 ± 0.0005^b
25%	38.34 ± 1.66^ab	−1.96 ± 0.13^f	0.9797 ± 0.0004^ab
30%	39.08 ± 1.47^a	−1.63 ± 0.09^g	0.9800 ± 0.0010^a

Different alphabets at the top right of numbers in the same column means that differences are significant (P < 0.05). Values are the means of three replicates (means ± standard deviation)

Las distintas letras en la parte superior derecha de los números en la misma columna significan que las diferencias son significativas (P < 0.05). Los valores corresponden a la media de tres réplicas (media ± desviación estándar).

Figure 2. Microstructure of dough. (a) 0% potato starch, (b) 5% potato starch, (c) 10% potato starch, (d) 15% potato starch, (e) 20% potato starch, (f) 25% potato starch, (g) 30% potato starch.

Figura 2. Microestructura de la masa. (a) 0% de almidón de papa, b) 5% de almidón de papa, c) 10% de almidón de papa,(d) 15% de almidón de papa, (e) 20% de almidón de papa, (f) 25% de almidón de papa, (g) 30% de almidón de papa.

Table 6. Textural properties of noodles.

Tabla 6. Propiedades de textura de los fideos.

Amount of added potato starch	Hardness (N)	Springiness (mm)	Adhesiveness (M.mm)	Cohesiveness (N)
0	1.46 ± 0.02^f	0.52 ± 0.03^d	0.058 ± 0.004^d	0.51 ± 0.03^a
5%	1.69 ± 0.06^e	0.55 ± 0.04^cd	0.061 ± 0.007^cd	0.49 ± 0.04^a
10%	2.04 ± 0.08^d	0.56 ± 0.03^cd	0.071 ± 0.006^c	0.47 ± 0.03^ab
15%	2.31 ± 0.11^c	0.58 ± 0.03^bcd	0.084 ± 0.006^b	0.46 ± 0.02^ab
20%	2.59 ± 0.14^a	0.61 ± 0.04^abc	0.089 ± 0.005^b	0.42 ± 0.03^bc
25%	2.50 ± 0.08^ab	0.63 ± 0.04^ab	0.094 ± 0.004^ab	0.39 ± 0.03^c
30%	2.42 ± 0.10^bc	0.64 ± 0.03^a	0.100 ± 0.007^a	0.37 ± 0.02^c

Different alphabets at the top right of numbers in the same column means that differences are significant (P < 0.05). Values are the means of three replicates (means ± standard deviation)

Las distintas letras en la parte superior derecha de los números en la misma columna significan que las diferencias son significativas (P < 0.05). Los valores corresponden a la media de tres réplicas (media ± desviación estándar).

Table 7. Cooking properties of noodles.

Tabla 7. Propiedades de cocción de los fideos.

Amount of added potato starch	Water absorption (%)	Cooking loss (%)	Breaking rate (%)
0	92.1 ± 3.9^f	3.78 ± 0.38^f	0 ±0.00^f
5%	104.9 ± 4.7^e	4.46 ± 0.28^e	4.45 ± 1.85^ef
10%	110.2 ± 4.9^de	5.47 ± 0.31^d	6.67 ± 0.00^de
15%	115.3 ± 2.7^cd	5.94 ± 0.21^d	11.09 ± 3.82^cd
20%	119.7 ± 3.7^bc	6.42 ± 0.27 ^c	13.30 ± 0.00^bc
25%	125.4 ± 3.4^ab	7.25 ± 0.25^b	17.77 ± 3.86^ab
30%	129.6 ± 2.9^a	7.94 ± 0.11^a	22.20 ± 3.81^a

Different alphabets at the top right of numbers in the same column means that differences are significant (P < 0.05). Values are the means of three replicates (means ± standard deviation)

Las distintas letras en la parte superior derecha de los números en la misma columna significan que las diferencias son significativas (P < 0.05). Los valores corresponden a la media de tres réplicas (media ± desviación estándar).

Table 8. Sensory evaluation of noodles.

Tabla 8. Evaluación sensorial de los fideos.

Amount of added potato starch	Color	Luster	Smoothness	Viscosity	Toughness	Hardness	Smell	Total Score
0	9.5	9.1	9.4	16.8	16.9	16.0	2.0	79.7 ± 1.3^ab
5%	9.5	9.1	9.4	16.3	16.5	17.3	1.9	80.0 ± 1.6^ab
10%	9.5	9.2	9.6	15.8	16.7	17.7	1.9	80.4 ± 1.7^ab
15%	9.6	9.4	9.7	15.4	17.1	18.1	1.7	81.0 ± 1.9^a
20%	9.6	9.5	9.7	14.9	17.4	18.6	1.6	81.3 ± 1.8^a
25%	9.7	9.5	9.8	13.9	17.3	17.5	1.5	79.2 ± 1.8^bc
30%	9.8	9.6	9.8	13.2	17.1	16.7	1.5	77.7 ± 2.1^c

Different alphabets at the top right of numbers in the same column means that differences are significant (P < 0.05). Values are the means of three replicates (means ± standard deviation)

Las distintas letras en la parte superior derecha de los números en la misma columna significan que las diferencias son significativas (P < 0.05). Los valores corresponden a la media de tres réplicas (media ± desviación estándar).