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

null Chen Zenghong; H.A. Schols; A.G.J. Voragen

doi:10.1111/j.1365-2621.2003.tb12295.x

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

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

Research output: Contribution to journal › Article › Academic › peer-review

86 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 language	English
Pages (from-to)	1584-1589
Journal	Journal of Food Science
Volume	68
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb12295.x
Publication status	Published - 2003

Keywords

physicochemical properties
barley
wheat
amylose
baking
grain
waxy

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10.1111/j.1365-2621.2003.tb12295.x

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title = "Starch granule size strongly determines starch noodle processing and nnodle quality.",

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.",

keywords = "physicochemical properties, barley, wheat, amylose, baking, grain, waxy",

author = "{Chen Zenghong} and H.A. Schols and A.G.J. Voragen",

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AU - Chen Zenghong, null

AU - Schols, H.A.

AU - Voragen, A.G.J.

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - physicochemical properties

KW - barley

KW - wheat

KW - amylose

KW - baking

KW - grain

KW - waxy

U2 - 10.1111/j.1365-2621.2003.tb12295.x

DO - 10.1111/j.1365-2621.2003.tb12295.x

M3 - Article

SN - 0022-1147

VL - 68

SP - 1584

EP - 1589

JO - Journal of Food Science

JF - Journal of Food Science

IS - 5

ER -

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

Abstract

Keywords

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