Abstract: This study analyzed the farinographic properties and starch viscosity properties (rapid viscosity analyzer (RVA) parameters) of wheat flour doughs with 0%, 40%, 45% and 50% replacement of wheat flour by raw dehydrated potato flour, and compared the stretching characteristics and gas production capacity of wheat doughs incorporated with unblanched and blanched raw dehydrated potato flour at the different proportions and the wall hanging rate and sensory quality of the resultant Nang, in order to determine the effect of hot blanching on the quality of raw dehydrated potato flour incorporated Nang. The results showed that addition of raw dehydrated potato flour changed water absorption rate, dough formation time, stability time, weakening degree and farinograph quality number (FQN) to different extents, and increased starch RVA parameters overall and setback value. Incorporation of blanched raw dehydrated potato flour at proportions above 40% could significantly increase the tensile resistance and stretching ratio of dough, enhanced the fermentation capacity and gas production capacity, and resulted in a wall-hanging rate of Nang up to 100%. However, the sensory attributes such as flavor and color of Nang incorporated with blanched raw dehydrated potato flour were significantly lower than those of Nang made from pure wheat flour.

Key words: hot blanching; raw dehydrated potato flour; Nang; high-level addition