Processing and quality evaluation of Yinjiang natural sweet potato starch noodles

The research choose the secondary curing process to make sweet potato starch noodles,through different rehydration ways and cooking time to determine texture quality,article broken rate and boiling resistance of sweet potato starch noodles. The results show that the cooking TPA textural properties of cold water recovery's sweet potato starch noodles better than the hot water recovery's. With the extension of the cooking time,the elasticity of sweet potato starch noodles almost no reduction,the lower rate of article broken rate,boiling resistance better,a small decrease in the amount of dry matter content of sweet potato starch noodles,the quality of sweet potato starch noodles is good.