Effects of the size distribution of wheat starch on noodles with and without gluten. Issue 1 (9th October 2020)

• Record Type: Journal Article
• Authors: Yan, Huili; Lu, Qiyu
• Is Part Of: Journal of texture studies. Volume 52:Issue 1(2021)
• Page Start: 101
• Page End: 109
• Publication Date: 2020-10-09
• Subjects: gluten network -- model construction -- noodle quality -- size distribution -- wheat starch; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12564
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: To understand the effects of A‐ and B‐type wheat starch on noodle quality, two noodle models with (Model 1) and without (Model 2) gluten were constructed with five different ratios of A‐ to B‐granules (100A‐0B, 75A‐25B, 50A‐50B, 25A‐75B, and 0A‐100B). With increasing proportions of B‐granules, the noodle structures of Models 1 and 2 became increasingly dense. The cooking loss, water absorption, proportion of free water, chewiness, cohesiveness and resilience decreased from 35.64 to 15.49%, 240.92 to 228.58%, 88.89 to 85.98%, 21.93 to 13.24 N, 0.77 to 0.56, and 0.61 to 0.36, respectively, with the increased proportion of B‐granules in Model 2, while those parameters normally presented "V" or inverted "V" trends in Model 1. Compared to their counterparts in Model 2, gluten networks with 25–50% B‐granules had an outstanding ability to increase the percentage of tightly bound water, hardness, chewiness and springiness by 4.50%, 24.07 N, 25.05 N, and 0.17 at most and reduce the proportion of free water and water absorption by 5.56 and 73.70% at most, respectively. The results indicated that the effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size distribution. Compared to the other characteristics of noodles, the springiness was influenced by a more complicated mechanism involving A‐ and B‐granules in Model 2, while it was strongly affected by the gluten network under the given experimental conditions in Model 1. Abstract : The effect of the gluten network on noodle qualities may partially depend on its structure, which is shaped by the granule size. Gluten networks with 25–50% B‐granules had an outstanding ability to increase the textural parameters and improve cooking quality of noodles. Springiness of noodles was influenced by a more complicated mechanism involving A‐, B‐granules, and gluten network.