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Über dieses Buch

This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes, potato chips, etc.) as a result of fast food habits adopted from developed countries. If the potato can be used to make staple foods, it will not only provide energy, but also nutrition.

Though the book is primarily intended for researchers and students in the field of food technology, it will also be of interest to commercial research staff in food technology.

Inhaltsverzeichnis

Frontmatter

Chapter 1. Background and Introduction

Abstract
So readers can better understand why China has implemented a potato staple food strategy, and how to implement a potato staple food strategy, this chapter introduces potato planting and production, the current status of the potato processing industry, the problems facing the potato processing industry in China, and the significance of industrialising the production of potato staple foods.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 2. Types of Potato Staple Food: A Brief Description

Abstract
To give readers a more in-depth understanding of the categories and characteristics of potato staple food products, this chapter introduces traditional and modern potato staple foods, including steamed bread, bread, noodles, mashed potatoes, French fried potatoes, etc.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 3. Tailored Flour for Potato Staple Foods

Abstract
To give readers and allied stakeholders a better understanding of tailored flour for potato staple foods, this chapter introduces the processing technology of tailored flour for potato staple foods, a comparison of the nutrition between tailored flour for potato staple foods and other commercial flours, and the utilisation of tailored flour for potato staple foods.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 4. Processing Technology of Potato Staple Foods

Abstract
To give readers and allied stakeholders a better understanding of how to produce potato staple food products for home cooking, pilot production, and industrial production, this chapter introduces the processing technology of potato staple foods, including steamed bread, bread, noodles, rice noodles, etc.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 5. Factors Affecting the Quality of Potato Staple Foods

Abstract
Staple foods are important for the health of a population. Many factors can affect the quality of potato staple foods, including flour properties, water, mixing, fermentation condition, heating process, and additive amount. Current consumer trends urge the production of potato staple foods on a large scale as well as the formulation of healthier products with specific nutritional benefits. This requires a better understanding of the relationship between the properties of each component and staple food quality. This study summarises the recent advances in understanding the roles of basic ingredients and progress in the appearance, as well as the textural, sensory, and shelf life properties of staple food, and provides suggestions for further research to meet the current demands.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 6. Improving the Nutritional Value of Potato Staple Foods

Abstract
In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition. Generally, staple food is considered to be a good source of energy and irreplaceable nutrients for the human body. However, staple made with white flour is a food with a low lysine, dietary fibre, mineral element, vitamin content, antioxidant, etc., which is not enough for human nutrition balance if not supplemented with vegetables, fruits, dairy products, etc. This review is focused on enriching the staple food with other functional ingredients such as proteins, polyunsaturated fatty acids, minerals, dietary fibre, and polyphenols. Beside this, the information about staple food of low-glycaemic index was also discussed to fulfil the requirements of consumer.
Taihua Mu, Hongnan Sun, Xingli Liu

Chapter 7. Modern Trends and Innovation

Abstract
Nowadays, different concepts and developments were made that changed the global food market. Several innovations find their application in the processing of food products, for example, functional ingredients (antioxidant, dietary fibre, etc.), pretreated materials (high hydrostatic pressure (HHP)), making condition (sourdough), antibacterial package, and detection (nuclear magnetic resonance (NMR), X-ray microtomography (μCT), etc.). Similarly, the scientific advancements could help the industry of potato staple food to overcome some problems. These approaches could provide potential solution in the development of potato products to improve nutrition of staple food. Thus, considering the need and importance, this study specifically aims to discuss the modern trends and innovation for potato staple food, its underlying challenges, and future scope.
Taihua Mu, Hongnan Sun, Xingli Liu

Backmatter

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