Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch
High-gluten wheat flour, debranched wheat starch (debranched supernatant and debranched precipitate), and gluten were used as raw materials, the influence of debranched wheat starch on the digestion characteristics, cooking properties, and thermal properties of rolled wheat noodles was studied. The...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2025-01-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250115 |
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| author | LIU Xian-zhi ZHAN Lin-jie LI Hong-yan LI Cai-fu LI Man XU Tong-cheng JI Na XU Long-zhao |
| author_facet | LIU Xian-zhi ZHAN Lin-jie LI Hong-yan LI Cai-fu LI Man XU Tong-cheng JI Na XU Long-zhao |
| author_sort | LIU Xian-zhi |
| collection | DOAJ |
| description | High-gluten wheat flour, debranched wheat starch (debranched supernatant and debranched precipitate), and gluten were used as raw materials, the influence of debranched wheat starch on the digestion characteristics, cooking properties, and thermal properties of rolled wheat noodles was studied. The results showed that adding debranched wheat starch could reduce the hardness and chewiness of wheat noodles. Relative crystallinity of noodles increased from 9.37% (control) to 18.25% (50% debranched supernatant). Compared with the control group, when 50% debranched precipitate was added, the noodles' gelatinization onset temperature (To), peak temperature (Tp), final temperature (Tc), and gelatinization enthalpy (ΔH) all increased, indicating improved thermal stability, and the resistant starch (RS) content increased from 11.37% to 22.19%, while the estimated glycemic index (eGI) decreased from 87.71 to 78.57, demonstrating good in vitro digestion results. The above study proved that the addition of debranched wheat starch could reduce the digestion rate of rolled noodles in vitro, and provided ideas and methods for the development of staple food products for patients with chronic blood sugar diseases. |
| format | Article |
| id | doaj-art-0be90a6449cd4a09bb13ebe3f069a823 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-0be90a6449cd4a09bb13ebe3f069a8232025-01-23T14:48:48ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-0133113814610.16210/j.cnki.1007-7561.2025.01.014Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat StarchLIU Xian-zhi0ZHAN Lin-jie1LI Hong-yan2LI Cai-fu3LI Man4XU Tong-cheng5JI Na6XU Long-zhao7Qingdao Haikejia Intelligent Technology Co., LTD., Qingdao, Shandong China 266112College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaHeze Huarui Noodle Industry Co., LTD., Heze, Shandong 274100Heze Huarui Noodle Industry Co., LTD., Heze, Shandong 274100College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaInstitute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250000, ChinaCollege of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, ChinaQingdao Haikejia Intelligent Technology Co., LTD., Qingdao, Shandong China 266112High-gluten wheat flour, debranched wheat starch (debranched supernatant and debranched precipitate), and gluten were used as raw materials, the influence of debranched wheat starch on the digestion characteristics, cooking properties, and thermal properties of rolled wheat noodles was studied. The results showed that adding debranched wheat starch could reduce the hardness and chewiness of wheat noodles. Relative crystallinity of noodles increased from 9.37% (control) to 18.25% (50% debranched supernatant). Compared with the control group, when 50% debranched precipitate was added, the noodles' gelatinization onset temperature (To), peak temperature (Tp), final temperature (Tc), and gelatinization enthalpy (ΔH) all increased, indicating improved thermal stability, and the resistant starch (RS) content increased from 11.37% to 22.19%, while the estimated glycemic index (eGI) decreased from 87.71 to 78.57, demonstrating good in vitro digestion results. The above study proved that the addition of debranched wheat starch could reduce the digestion rate of rolled noodles in vitro, and provided ideas and methods for the development of staple food products for patients with chronic blood sugar diseases.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250115debranched wheat starchnoodlescooking propertydigestive characteristics in vitro |
| spellingShingle | LIU Xian-zhi ZHAN Lin-jie LI Hong-yan LI Cai-fu LI Man XU Tong-cheng JI Na XU Long-zhao Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch Liang you shipin ke-ji debranched wheat starch noodles cooking property digestive characteristics in vitro |
| title | Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch |
| title_full | Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch |
| title_fullStr | Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch |
| title_full_unstemmed | Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch |
| title_short | Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch |
| title_sort | research on the quality properties of wheat noodles by adding debranched wheat starch |
| topic | debranched wheat starch noodles cooking property digestive characteristics in vitro |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250115 |
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