Cho Min Ji, Kim Hyun-Seok
Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea.
Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Korea.
Food Sci Biotechnol. 2024 Jun 20;33(13):3057-3065. doi: 10.1007/s10068-024-01628-7. eCollection 2024 Oct.
This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in long-life noodles. Wheat flour (WF) was replaced with AP and NP in 20% of WF, and NP was replaced with DD in 10-50% of NP. The swelling power of the WF-AP mixture was similar to that of all the WF-NP-DD mixtures. The melting enthalpies of the WF-NP-DD mixtures were slightly higher than those of the WF-AP mixtures. The pasting viscosity decreased with increasing DD content of the mixtures. The G' of all the WF-NP-DD mixtures was higher than that of the WF-AP mixture over the temperature profile, and similar G' patterns over time were observed. The tensile strengths of noodles by the WF-NP-DD mixtures were similar to those obtained using the WF and WF-AP mixture. Overall, NP-DD mixtures have the potential to replace AP when mixed with WF.
The online version contains supplementary material available at 10.1007/s10068-024-01628-7.
本研究调查了马铃薯淀粉（NP）-多当萨尔大米淀粉（DD）混合物替代长寿面中乙酰化马铃薯淀粉（AP）的适用性。用AP和NP替代20%的小麦粉（WF），并用DD替代10%-50%的NP。WF-AP混合物的膨胀力与所有WF-NP-DD混合物的膨胀力相似。WF-NP-DD混合物的熔融焓略高于WF-AP混合物。随着混合物中DD含量的增加，糊化粘度降低。在整个温度范围内，所有WF-NP-DD混合物的G'均高于WF-AP混合物，并且观察到随时间变化的G'模式相似。WF-NP-DD混合物制成的面条的拉伸强度与使用WF和WF-AP混合物获得的拉伸强度相似。总体而言，NP-DD混合物与WF混合时有可能替代AP。
在线版本包含可在10.1007/s10068-024-01628-7获取的补充材料。
