Abstract:

To investigate the effect of wheat starch on the sensory quality of instant noodle, some indexes such as the total starch content, amylose content, sedimentation volume, and pasting properties of special purpose flour (twenty batches of five product varieties from one manufacture) for the production of instant noodles and the texture profile analysis (TPA) experimental indicators and sensory quality of corresponding processed instant noodles, and the correlations between flour and instant noodle properties were analyzed. Sedimentation volume and amylose content were both highly positively correlated with initial pasting temperature, but highly negatively correlated with peak viscosity and instant noodle sensory evaluation indexes, and total starch content was highly positively correlated with instant noodle sensory evaluation indexes. Therefore, lower amylose content and sedimentation volume and higher total starch content of flour are all beneficial to the improvement of sensory quality of instant noodles.

Key words: starch, instant noodle, sensory quality