Potato professor cooks up treats
Print Edition
TRADITIONAL foods such as steamed buns, noodles, fried dough sticks, bread, cookies, mooncakes and even beverages are now being made from potatoes, thanks to a team from Shanghai Jiao Tong University.
Professor Wang Zhengwu said potatoes were traditionally not very suitable for food processing as they lacked gluten protein.
But his team has successfully embedded strains of high-yield amylase, collected from distiller’s yeast, into potato seedling to increase amylocellulose content, which makes them more suitable for processing.
They have also developed various formulas to mix potato powder with wheat flour and other elements to produce 40 products, including steamed buns, noodles, dumplings, cakes and beverages.
The team’s work will facilitate the government’s policy of making potatoes a staple food for the Chinese people in order to enlarge the supply of produce and build a healthier dietary structure.
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