The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles.

ABSTRACT

A study was to determine the correlation between the fine structure and the physicochemical properties of pre-gelatinized corn starch (PGCS) and the quality of noodles with added PGCS. Drum-dried corn starch (DDCS) and extrusion-cooked corn starch (ECCS) were used. The results revealed that the cold-water viscosity of ECCS and DDCS was about 10 and 100 times greater, respectively, than that of native corn starch (NCS), and the gel strength of DDCS was 1.67 times greater than that of ECCS. The average hydrodynamic radius of whole molecular (R¯h) and Ap were approximately half that of native corn starch in ECCS. Dough sheets prepared with various concentrations of PGCS (5-10%, w/w) had significantly greater tensile strength, and the addition of PGCS significantly increased the smoothness of the cooked noodles. DDCS was better than ECCS for increasing the noodles' processing quality.