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

• 作者: CUI Lingling GAO Fuqiang TIAN Shuangqi TIAN Yange WANG Yanbo
• 来源期刊: 粮油科技：英文版
• 学科: 工学
• 年，卷（期）: 2018,（3）
• 页码范围: 145-150
• 页数: 6页
• 分类号: TS211.4

摘要

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.