Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Abstract

This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

“…In comparison to noodles crafted entirely from 100% rice flour, noodles manufactured using a blend of flour and JS‐HMT starch exhibit an extended cooking time ranging from 373 to 414 s, coupled with an elevation in dry matter water absorption rate (139.40–157.20%), dry matter loss (1.61–5.25%) and breakage rate during cooking (1.42–1.72%). The higher the JS‐HMT content, the more pronounced the alterations in the cooking characteristics of noodles become (Deng et al ., 2023).…”

“…The incorporation of HMT starch weakens the network structure in noodles, potentially causing the dissolution of water‐soluble substances. This, in turn, increases the dry matter loss rate of noodles and may even lead to noodle breakage (Deng et al ., 2023).…”

Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour

“…The cooking process significantly accelerated for WF-WCF noodles. The presence of WCF in the noodle composite flour may cause discontinuity in the gluten network, causing quicker moisture penetration, consequently accelerating optimum cooking time (Manthey et al, 2004;Deng et al, 2023). Noodles prepared from WF blends with colocasia, water chestnut and sweet potato flours also exhibited significantly shorter CT (Yadav et al, 2014).…”