Noodle quality affected by different cereal starches
Journal
Journal of Food Engineering
Journal Volume
97
Journal Volume
97
Journal Issue
2
Journal Issue
2
Pages
135-143
Start Page
135
End Page
143
ISSN
02608774
Date Issued
2010-03
Author(s)
Huang, Yu-Chan
Abstract
To investigate the effects of starch characteristics on the quality of noodle making, white salted noodles (WSN) made from reconstituted flours, in which the wheat starch was substituted by different cereal starches, including waxy and non-waxy rice starches, waxy wheat starch and waxy corn starch, were prepared. The rheological properties of raw WSN were mainly influenced by the size of starch granules, where the small starch granules, such as for rice starches, exhibited high amounts of water absorption during dough preparation and a dense packing of starch granules inside a thin gluten-strand network. The rheological properties of cooked WSN were mainly dominated by the amylose content and fine structure of the amylopectin, which resulted in the differences in water absorption and cooking time required for cooked WSN.
Subjects
Confocal laser scanning microscopy (CLSM)
Reconstituted flour
Stress-relaxation test
Waxy starch
White salted noodle
SDGs
Type
journal article