Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 6, Pages 3111-3122Publisher
WILEY
DOI: 10.1111/ijfs.14954
Keywords
A-type starch; B-type starch; noodle quality; noodle-making process; particle size; pasting properties
Categories
Funding
- Key Scientific Research Project of Universities in Henan Province [21A550004]
- National Natural Science Foundation of China [31671810, 31671892]
- Fundamental Research Funds for the Henan Provincial Colleges and Universities in Henan University of Technology [2018QNJH08]
- Doctoral Scientific Research Start-up Foundation from Henan University of Technology [2018BS082]
- Natural Science Innovation Fund of Henan University of Technology [2020ZKCJ12]
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This study found that adding BS in the noodle-making process has effects on the physicochemical or edible quality of dough sheet and noodle samples, mainly enhancing the formation and aggregation of gluten network, and increasing cooking yield.
This study explored the effects of adding A-type starch (AS), B-type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle-making process, which included 1-mixing, 2-kneading, 3-resting, 4-sheeting and cutting and 5-drying. The swelling power and pasting viscosities of samples in noodle-making process were decreased compared with mixed flour, indicating gluten network during noodle-making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.
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