The impact of starch composition and gluten content on noodle texture and starch digestibility

文献类型： 外文期刊

第一作者： Zhao, Cong

作者： Zhao, Cong;Li, Wenduan;Tian, Wenfei;He, Zhonghu;Li, Ming;Jiang, Jikai;Guo, Boli;Li, Ming;Guo, Boli;Li, Ming;Guo, Boli;Tian, Wenfei;He, Zhonghu

作者机构：

关键词： Digestion; Fresh noodle; High-amylose wheat starch; Texture; Waxy wheat starch

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：12.5； 五年影响因子：11.9 ）

ISSN： 0144-8617

年卷期： 2025 年 353 卷

页码：

收录情况： SCI

摘要： The role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles. This study investigates the roles of starch amylose and gluten content on the texture and digestibility of noodles using a reconstitution model. Noodle texture and digestibility were examined under six distinct ratios of waxy wheat starch (WWS) and high-amylose wheat starch (HAWS) and two gluten content levels (12 % and 16 %). Noodle hardness initially decreased with increasing HAWS content but subsequently increased at 40 % HAWS level, and the starch digestibility continuously declined with the increasing HAWS content. Gluten content had a minor impact on the noodle texture compared to amylose, and the digestion rate was significantly slowed down in WWS-rich noodle samples. Variations in starch composition, particularly the amylose/amylopectin ratio, affects noodle swelling and granule rigidity, resulting in differences in gluten network formation; The looser structure observed at higher HAWS levels led to reduced hardness and higher digestion rates. This research offers a practical approach to optimizing noodle texture and starch digestibility, which is beneficial for developing of noodles with desired organoleptic and digestion properties.

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