Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as bene...

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Bibliographic Details
Main Authors: CUI Lingling, TIAN Yange, TIAN Shuangqi, WANG Yanbo, GAO Fuqiang
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2018-07-01
Series:Grain & Oil Science and Technology
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259819301025
Description
Summary:When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour, it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.Supported by National Key R&D Program of China (2016YFD0401302), and National Natural Science Foundation of China (31701636). Keywords:: Potato whole flour, Preparation, Product and process, Flour quality
ISSN:2590-2598

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