关键词: 外源淀粉；面片；流变学特性；微观结构；鲜湿面条；蒸煮品质

Abstract: Starch is the major dietary source of carbohydrates. Starches from different botanical sources significantly differ in physicochemical and functional properties, which have different effects on the quality of wheat noodles. In this study, wheat flour was used as the major ingredient to prepare wet noodles with 20% added cereal, legume, or potato starch. The effect of the addition of starches from different botanical sources on the functional properties of wheat flour, the rheological properties and microstructure of dough sheets, and the cooking quality and textural properties of noodles was explored. Samples without added exogenous starch were used as control. The results showed that the swelling power of wheat flour added with potato starch was higher (at temperatures > 65 ℃). The addition of broad bean starch resulted in lower breakdown value (551 BU) and higher setback value (1 455 BU) of wheat flour. Compared with the control and all other starches, the internal microstructure of dough sheets supplemented with legume starch, especially broad bean starch, was denser and more homogenous, with higher viscoelasticity (storage modulus and loss modulus) and lower loss factor (tanδ). The cooking loss of noodles with added broad bean starch was the second lowest, the hardness and chewiness were moderate, and the tensile properties were better. The results of the present study provide a theoretical basis for the application of starches from different botanical sources in wet wheat noodles, and also provide a new idea for further improving the quality of special flour for wheat noodles.

Key words: exogenous starch; dough sheets; rheological properties; microstructure; wet noodles; cooking quality