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2005•Journal of Zhengzhou Institute of TechnologyRequires access

EFFECTS OF AMYLOSE CONTENT ON FLOUR PASTING PROPERTIES AND NOODLE QUALITIES

Zhang Shao

Open publisher page 3 citations

Abstract

The Fractionation and reconstitution method was used.The starch level of addition in the wheat flour was changed in order to change the amylose content.Pasting properties of the reconstituted flours were tested,the texture of the boiled noodles made from these flours were measured with TA_XT2i Texture Analyser.The effects of amylose content on flour pastint properties and noodle qualities were studied.The results showed: the five parameters of RVA test and amylose content were significantly positive_correlated.Hardness,Gumminess,Chewiness and Cohesiveness of cooked noodles were significantly positive_correlated with amylose content,the resilience significantly positive_correlated with amylose content,but Springiness of noodles showed little correlation with amylose content.Breaking length of cooked noodles and amylose content were significantly negative_correlated.

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What this paper is about

The Fractionation and reconstitution method was used.The starch level of addition in the wheat flour was changed in order to change the amylose content.Pasting properties of the reconstituted flours were tested,the texture of the boiled noodles made from these flours were measured with TA_XT2i Texture Analyser.The effects of amylose content on flour pastint properties and noodle qualities were studied.The results showed: the five parameters of RVA test and amylose content were significantly positive_correlated.Hardness,Gumminess,Chewiness and Cohesiveness of cooked noodles were significantly positive_correlated with amylose content,the resilience significantly positive_correlated with amylose content,but Springiness of noodles showed little correlation with amylose content.Breaking length of cooked noodles and amylose content were significantly negative_correlated.

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Available abstract

The Fractionation and reconstitution method was used.The starch level of addition in the wheat flour was changed in order to change the amylose content.Pasting properties of the reconstituted flours were tested,the texture of the boiled noodles made from these flours were measured with TA_XT2i Texture Analyser.The effects of amylose content on flour pastint properties and noodle qualities were studied.The results showed: the five parameters of RVA test and amylose content were significantly positive_correlated.Hardness,Gumminess,Chewiness and Cohesiveness of cooked noodles were significantly positive_correlated with amylose content,the resilience significantly positive_correlated with amylose content,but Springiness of noodles showed little correlation with amylose content.Breaking length of cooked noodles and amylose content were significantly negative_correlated.

Key concepts: Amylose, Chewiness, Food science, Chemistry, Starch

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EFFECTS OF AMYLOSE CONTENT ON FLOUR PASTING PROPERTIES AND NOODLE QUALITIES — Research Paper | ScholarLens