Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

文献类型： 外文期刊

第一作者： Li, Ming

作者： Li, Ming;Wei, Yimin;Dhital, Sushil

作者机构：

关键词： multilevel structure;noodle;physicochemical property;sensory;wheat starch

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）

ISSN： 1541-4337

年卷期： 2017 年 16 卷 5 期

页码：

收录情况： SCI

摘要： Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

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