Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Hong, Jing; An, Di; Wang, Man-Sheng; Liu, Chong; Buckow, Roman; Liu, Limin; Bian, Ke

doi:10.1111/ijfs.14954

Cited by 18 publications

(8 citation statements)

References 37 publications

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“…Starch, as the major constituent of flours, much contributes to cooking qualities and processing performances of Chinese noodles. The different starches made from cereal, tuber and bean crops significantly differed in compositions, granular sizes, molecular structure, gelatinisation and thermal properties, which extremely affect noodle qualities (Hong et al ., 2021; Puhin et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao

Wang

Liu

et al. 2021

Int J of Food Sci Tech

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To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature (T c ) and setback viscosity (SV) values of starches. Moreover, the peak temperature (T p ) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.

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Section: Introductionmentioning

confidence: 99%

Effects of different crop starches on the cooking quality of Chinese dried noodles

Yao

Wang

Liu

et al. 2021

Int J of Food Sci Tech

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“…Hong et al. (2021) evaluated how the addition of A‐ or B‐type starch could impact on pasting quality of wheat flour. The addition of 20% B‐type increased solubility and gluten polymerization on noodles, enhancing its texture and yield.…”

Section: Resultsmentioning

confidence: 99%

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Oliveira

Alves

Gutkoski

et al. 2021

Food Processing Preservation

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Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer‐driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil–water–nutrient–plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten (11%–14%) and damaged starch (4.5%) for bakery products development.

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“…The gelatinization characteristics play a crucial role in evaluating starch quality as they impact heating time, dough water absorption, and stability during food processing ( Yao et al., 2020 ). Furthermore, the particle size distribution of starch affects the amylose and amylopectin content, as well as the gelatinization characteristics ( Hong et al., 2021 ). Scholars have observed a negative correlation between PV, FV and the content of small granule starch ( Shinde et al., 2003 ; Soh et al., 2006 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat

Wei,

Pan,

Yang

et al. 2024

Front. Plant Sci.

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The increasing atmospheric [CO2] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO2], as well as the underlying physiological and molecular mechanisms remains unclear. Therefore, an experiment was conducted with open-top chambers to study the effects of ambient [CO2] [a(CO2)] and elevated [CO2] [e(CO2)] on photosynthetic performance, yield and starch characteristics of bread wheat (Zhengmai 369, ZM369) and biscuit wheat (Yangmai 15, YM15) from 2020 to 2022. The results demonstrated a significant improvement in photosynthetic performance, yield, amylose and amylopectin content, volume ratio of large granules under e[CO2]. Moreover, e[CO2] upregulated the gene expression and enzyme activities of GBSS (Granule-bound starch synthase) and SSS (Soluble starch synthase), increased starch pasting viscosity, gelatinization enthalpy and crystallinity. Compared to YM15, ZM369 exhibited a higher upregulation of GBSSI, greater increase in amylose content and volume ratio of large granules, as well as higher gelatinization enthalpy and crystallinity. However, ZM369 showed a lower increase in amylopectin content and a lower upregulation of SSSI and SSSII. Correlation analysis revealed amylose and amylopectin content had a positive correlation with GBSS and SSS, respectively, a significant positively correlation among the amylose and amylopectin content, starch granule volume, and pasting properties. In conclusion, these changes may enhance the utilization value of biscuit wheat but exhibit an opposite effect on bread wheat. The results provide a basis for selecting suitable wheat cultivars and ensuring food security under future climate change conditions.

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Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Cited by 18 publications

References 37 publications

Effects of different crop starches on the cooking quality of Chinese dried noodles

Effects of different crop starches on the cooking quality of Chinese dried noodles

Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations

Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat

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