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...

Full description

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
id doaj-9032badb45184eb78dbd6e8fe710032d
record_format Article
spelling doaj-9032badb45184eb78dbd6e8fe710032d2021-02-02T04:57:45ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982018-07-0113145150Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A ReviewCUI Lingling0TIAN Yange1TIAN Shuangqi2WANG Yanbo3GAO Fuqiang4College of Food Science and Engineering, Henan Uiversity of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan Uiversity of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan Uiversity of Technology, Zhengzhou 450001, China; tianshuangqi@haut.edu.cnCollege of Food Science and Engineering, Henan Uiversity of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan Uiversity of Technology, Zhengzhou 450001, ChinaWhen 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 qualityhttp://www.sciencedirect.com/science/article/pii/S2590259819301025
collection DOAJ
language English
format Article
sources DOAJ
author CUI Lingling
TIAN Yange
TIAN Shuangqi
WANG Yanbo
GAO Fuqiang
spellingShingle CUI Lingling
TIAN Yange
TIAN Shuangqi
WANG Yanbo
GAO Fuqiang
Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
Grain & Oil Science and Technology
author_facet CUI Lingling
TIAN Yange
TIAN Shuangqi
WANG Yanbo
GAO Fuqiang
author_sort CUI Lingling
title Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
title_short Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
title_full Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
title_fullStr Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
title_full_unstemmed Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review
title_sort preparation of potato whole flour and its effects on quality of flour products: a review
publisher KeAi Communications Co., Ltd.
series Grain & Oil Science and Technology
issn 2590-2598
publishDate 2018-07-01
description 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
url http://www.sciencedirect.com/science/article/pii/S2590259819301025
work_keys_str_mv AT cuilingling preparationofpotatowholeflouranditseffectsonqualityofflourproductsareview
AT tianyange preparationofpotatowholeflouranditseffectsonqualityofflourproductsareview
AT tianshuangqi preparationofpotatowholeflouranditseffectsonqualityofflourproductsareview
AT wangyanbo preparationofpotatowholeflouranditseffectsonqualityofflourproductsareview
AT gaofuqiang preparationofpotatowholeflouranditseffectsonqualityofflourproductsareview
_version_ 1724304661133918208

Similar Items