Influence of amylose content on cooking time and textural properties of white salted noodles |
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Authors: | Hwayoung Heo Byung-Kee Baik Chon-Sik Kang Byung-Kil Choo Chul Soo Park |
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Affiliation: | 2. Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT59717, USA 3. Department of Crop & Soil Science, Washington State University, Pullman, WA, 99164, USA 4. National Institute of Crop Science, RDA, Iksan, Jeonbuk, 570-080, Korea 1. Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea
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Abstract: | White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose
content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content
from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased
from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion
of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater
than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose
content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content
of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted
flours. |
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