Starch granule size strongly determines starch noodle processing and nnodle quality.

Chen Zenghong, H.A. Schols, A.G.J. Voragen

Research output: Contribution to journalArticleAcademicpeer-review

101 Citations (Scopus)

Abstract

Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze-thaw stability of small-size granule fractions (<20 mum) were significantly different from those of the large-size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small-size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large-size granule fractions.
Original languageEnglish
Pages (from-to)1584-1589
JournalJournal of Food Science
Volume68
Issue number5
DOIs
Publication statusPublished - 2003

Keywords

  • physicochemical properties
  • barley
  • wheat
  • amylose
  • baking
  • grain
  • waxy

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