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Link to original content: http://pubmed.ncbi.nlm.nih.gov/38790811/
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten - PubMed Skip to main page content
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Review
. 2024 May 13;13(10):1507.
doi: 10.3390/foods13101507.

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Jinrong Wang  1 , Yonghui Li  2 , Xiaona Guo  3   4 , Kexue Zhu  3   4 , Zijian Wu  1   5
Affiliations
Review

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Jinrong Wang et al. Foods. .

Abstract

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.

Keywords: interaction between starch and gluten; noodles; quality; starch.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Multilevel structure of starch. Reproduced with permission from Huang, Wang, Fan, Ma, (2022) [25].
Figure 2
Figure 2
Model structure of the noodles prepared using wheat flour with different starch granule size distribution.
Figure 3
Figure 3
(A,B) Model structure of cooked noodles containing starch of different swell degree.
See this image and copyright information in PMC

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Grants and funding

This work was supported by Key Disciplines of Food Science and Engineering Tianjin University of Commerce.

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