Review on the Relationship between Starch and Noodle Quality in Wheat

Starch quality has great influence on white salted noodles quality,especially on the sensory characteristics of cooked noodles.The contents of amylose and amylopectin result in differences in swelling power and pasting properties of starch,and thus significantly affect noodle quality.Wheat flours with lower amylose content have better pasting and swelling properties,and the noodles prepared from this flour have more water absorption,lower cooking loss and higher sensory scores.Optimum amylose content of wheat flour with good noodle-making quality is around 22%.Peak viscosity,breakdown,and peak time are important pasting parameters affecting noodles quality.Wheat flours with high peak viscosity,breakdown and peak time appear to be suitable for noodle-making.A soft,smooth and springy texture is found in noodles produced from wheat flour with high starch swelling power or swelling volume.Generally,low amylose content,high past peak viscosity,peak time and breakdown,and high starch swelling power or swelling volume have been reported as desirable for good noodles quality.Amylose content,peak viscosity and swelling power are the key characteristics in the evaluation of suitability of wheat flour for making noodles.