Abstract:Frozen cooked noodles were prepared by mixing 15% raw potato flour and 15% cooked potato flour with wheat flour，and the changes in texture and cooking quality during the freezing period were investigated.The effect of the two types of potato flour on the water binding state，short-range order of starch molecules，content of glutenin macroaggregates，and microstructure of the frozen cooked noodles were investigated using nuclear magnetic resonance spectroscopy，Fourier-transform infrared spectroscopy，and other methods.The results showed that the addition of 15% raw potato flour could delay the decrease in texture and cooking quality of the frozen cooked noodles during the freezing period，inhibit the migration of tightly bound water to free water，and reduce moisture loss，thus slowing down the aging rate of the frozen cooked noodles.It also delayed the dissociation of glutenin macroaggregates and maintained good continuity of the gluten network structure.On the other hand，the frozen cooked noodles with 15% cooked potato flour exhibited a decline in cooking quality during the freezing period.The tensile strength and elongation at break significantly decreased，and the continuity of the gluten network structure was severely disrupted，making it unsuitable for long-term freezing.Therefore，the addition of raw potato flour was beneficial for maintaining the quality of frozen cooked noodles during the freezing period，delaying the deterioration of frozen quality，and extending the shelf life of frozen cooked noodles.