Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms. (30th March 2023)

• Record Type: Journal Article
• Authors: Shang, Jiaying; Zhao, Bo; Li, Limin; Liu, Mei; Hong, Jing; Fan, Xiangqi; Wu, Tengfei; Liu, Chong; Zheng, Xueling
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: A-type starch -- B-type starch -- Noodles -- Rehydration behavior -- Cooking quality; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134896
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Moisture content first increased rapidly and then slowly during noodle cooking. Large A-type wheat starch granules promoted the water uptake of cooked noodles. Protein aggregation was earlier than starch gelatinization during noodle cooking. Structural changes of starch and protein need good coordination during cooking. Noodles with 50% B-type starch granules showed moderate firmness and resilience. Abstract: The impact of the A/B-type wheat starch granule ratio on the rehydration behavior and cooking quality of noodles and the underlying mechanisms were investigated. The amounts of water absorbed increased sharply first and then slowly during cooking, and large A-type starch (AS) promoted the water absorption of noodles. The water penetrated gradually from the surface to the core, and noodles with a high ratio of AS or small B-type starch (BS) exhibited a more rapid water migration and faster structural changes at the initial stage and then became slower later. The protein appeared to react slightly earlier than starch during noodle cooking. Noodles with AS/BS ratio of 50:50 showed higher water absorption, good coordination between starch gelatinization rate and protein aggregation rate, and moderate firmness and resilience. A suitable AS/BS ratio and good coordination in structural transformations were needed to achieve a good quality cooked noodle.