Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles.

Cryopreservation is typically used for the long-term storage of frozen noodles. However, the long-term cryopreservation of these high-moisture products may cause ice crystal growth on the substrate and crispy product surfaces. The aim of this study was to explore how hydroxypropyl starch (HPS), hydroxypropyl distarch phosphate, and oxidised starch improve the quality and storage stability of frozen raw noodles (FRN). Analyses of the pasting properties and swelling power indicated delays in the cracking of the substrate and rupture of granules during freezing. After 8 weeks of storage, the peak viscosity increased from 1110 to 1237, 1208, and 1197 cP, respectively. The addition of modified starch restricted the migration of water and reduced the weight loss rate by 3-5 %. The X-ray diffraction results showed that due to the interaction between modified starch and small molecular components, the V-type crystal structure increased, further stabilizing the structure.