By Taihua Mu, Hongnan Sun, Xingli Liu
This e-book introduces readers to risky compounds of staple meals, whereas additionally systematically highlighting the processing applied sciences of potato staple meals, to be able to be of serious significance in selling the virtuous circle and structural upgrading of Potato intake styles are progressively altering from clean to processed formulations, (e.g. mashed potatoes, potato chips, etc.) because of speedy nutrition conduct followed from constructed nations. If the potato can be utilized to make staple meals, it's going to not just supply strength, but additionally food.
Though the booklet is basically meant for researchers and scholars within the box of foodstuff expertise, it is going to even be of curiosity to advertisement examine employees in meals expertise.
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Additional resources for Potato Staple Food Processing Technology
Example text
Different proteins have different properties. Matos et al. (2014) assessed the role of proteins on the rheology and quality of wheat-free muffins by using rice flour.
9 Water When making dough, water is considered to play the most important role in the viscoelastic properties of the dough due to its effect on the development of the gluten protein network (Skendi et al. 2010). If there is insufficient water for the 48 5 Factors Affecting the Quality of Potato Staple Foods hydration of all dough ingredients, the gluten does not become fully hydrated and the elastic nature of the dough does not become fully developed. Conversely, too much water increases the extensibility and forms sticky dough (Spies 1997).
5 shows selected texture parameters of bread. The interactions between starch and other macromolecular constituents are especially important for structural changes occurring in bread. In traditional wheat-based bakery products, the primary role is played by gluten and starch. Polysaccharide constituents are generally more important in establishing bread structure than protein in the case of wheatless products. Moreover, the presence of polysaccharide may significantly influence bread staling, which occurs due to the changes in water binding and starch retrogradation.