Effect of resistant starch on the quality of noodles

Wheat resistant starch was prepared by autoclaved-enzymatic method. The water holding capacity, emulsifying properties, viscosity characteristics of RS were determined in this study. The influences of wheat resistant starch on the rheological properties of dough were studied. The noodles’ physical parameters (such as hardness, cohesiveness, springiness and so on) and the edible qualities were also studied. The qualities of the noodles were improved with gluten flour. As were shown by the experiments the water holding capacity and emulsifying properties and viscosity of the wheat resistant starch were significantly lower than those of the wheat starch. With the addition of RS, the water absorption and weakening of dough were gradually increased, while its stability reduced. The noodles’ cohesiveness and springiness in the 8% RS respectively reached the minimum and maximum, but the overall changes were not particularly visible, the noodles’ hardness and adhesiveness changed significantly. Experiments finally showed that by adding 8% wheat resistant starch, 2% gluten flour, the quality of noodles was optimal.