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The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality
Author(s) -
CHEN Z.,
SCHOLS H. A.,
VORAGEN A. G. J.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05781.x
Subject(s) - potato starch , food science , wheat flour , starch , chemistry
Potato and sweet potato starches and derivatives thereof were used to substitute part of the wheat flour in white salted noodle (WSN) manufacture. The quality of the WSN obtained was compared with the quality of WSN made from wheat flour only. When up to 20% of wheat flour was replaced by acetylated potato starch and acetylated sweet potato starches, the cooking loss of WSN decreased, while the softness, stretchability, and slipperiness increased significantly. Native and hydroxypropylated starches did not exhibit these effects. It can be concluded that the substitution of part of wheat flour with acetylated starches strongly affects noodle‐making and final noodle quality, and starch substitution can be used to change the performance of a given wheat flour for noodle making in a desired way.