Wang Jinrong, Li Yonghui, Guo Xiaona, Zhu Kexue, Wu Zijian
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Foods. 2024 May 13;13(10):1507. doi: 10.3390/foods13101507.
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
淀粉作为小麦的主要成分,在决定面条和意大利面的品质方面起着关键作用。深入了解淀粉对面条和意大利面品质的影响对于这些产品的产业发展至关重要。淀粉结构通过影响其功能特性以及淀粉 - 面筋蛋白的相互作用,对面条和意大利面的品质产生影响。本文讨论了淀粉结构(支链淀粉结构、直链淀粉含量、颗粒大小、破损淀粉含量)对面条和意大利面品质的影响。还讨论了淀粉的功能特性,特别是其膨胀力和糊化特性与面条和意大利面质地之间的关系。需要注意的是,淀粉的功能特性在面条和意大利面的加工过程中可能会发生改变,这可能会影响最终产品的质量,然而这一方面常常被忽视。此外,还探讨了淀粉与面筋之间的相互作用及其对面条和意大利面品质的影响。最后,强调了外源淀粉在改善面条和意大利面品质方面的应用。