Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Noodle products are widely consumed worldwide. The acceptance and preference of these functional products by consumers can be promoted through the exploration of new knowledge to enhance their formulation and quality. Starch and its modified forms are important auxiliary materials or additives for modern food processing. They are considered safe processing auxiliary materials or efficient quality improvers widely used in noodle products. In this review, the physicochemical properties and structural characteristics of native starch and its modified forms used in noodle products are introduced. The applications of native starch, chemically, physically, and enzymatically modified starches in noodle products are reviewed. The application prospects and challenges in starch and its modified forms in noodle products are presented.

Automated summary

Noodle products are widely consumed globally, with starch and its modified forms being important materials for enhancing formulation and quality. This review summarizes the physicochemical properties, structural characteristics, applications, prospects, and challenges of starch and its modified forms in noodle products.