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2001•Journal of Zhengzhou Grain CollegeRequires access

INFLUENCE OF PROTEIN AND STARCH CONTENT ON DOODLES QUALITY

Shi Jun

Open publisher page 1 citations

Abstract

Flours mixed of wheat starch,active gluten powder and common flour with starch from 54% to 72% were used as materials to find out the influence of protein and starch on Chinese style noodles quality.The results showed that starch content was significantly correlated with water absorption and dry materials loss,positively with protein loss and cooked noodle flavor,while negatively with cooked noodle appearance and smoothness.Protein content was also correlated with above index,but contrary to that of starch.Either too much protein or too much starch decreases noodles quality.

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What this paper is about

Flours mixed of wheat starch,active gluten powder and common flour with starch from 54% to 72% were used as materials to find out the influence of protein and starch on Chinese style noodles quality.The results showed that starch content was significantly correlated with water absorption and dry materials loss,positively with protein loss and cooked noodle flavor,while negatively with cooked noodle appearance and smoothness.Protein content was also correlated with above index,but contrary to that of starch.Either too much protein or too much starch decreases noodles quality.

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Available abstract

Flours mixed of wheat starch,active gluten powder and common flour with starch from 54% to 72% were used as materials to find out the influence of protein and starch on Chinese style noodles quality.The results showed that starch content was significantly correlated with water absorption and dry materials loss,positively with protein loss and cooked noodle flavor,while negatively with cooked noodle appearance and smoothness.Protein content was also correlated with above index,but contrary to that of starch.Either too much protein or too much starch decreases noodles quality.

Key concepts: Starch, Food science, Gluten, Chemistry, Absorption of water, Flavor, Potato starch, Resistant starch

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