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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Type and Incorporating Ratio of Starch on Physicochemical and Textural Properties of Noodles Made from Patent Flour-Starch Mixtures
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Type and Incorporating Ratio of Starch on Physicochemical and Textural Properties of Noodles Made from Patent Flour-Starch Mixtures

机译：淀粉的类型和掺入比例对专利面粉-淀粉混合物制成的面条的理化和质构性质的影响

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摘要

Oriental noodles are generally made from wheat flour of high protein content,characterizing by bright creamy white or bright yellow color,a firmer bite and springy texture.Texture is one of the main criteria accepted for assessing overall quality of cooked noodles.It has been reported that the performance of flours and starches in oriental noodle processing are mainly influenced by particle size,pasting properties,swelling power and amylose-amylopectin ratio and structures.Characterization of the molecular (amylopectin and amylose molecules) and physicochemical properties of the starches used in noodle processing could provide the necessary information for revealing the relationship between starch properties and the extent of its synergism with other components on noodle quality.
机译：东方面条通常由蛋白质含量高的小麦粉制成，其特征是亮奶油色白色或亮黄色，咬紧并有弹性。质地是评估煮熟面条总体质量的主要标准之一。面粉和淀粉在东方面条加工中的性能主要受粒度，糊化性能，溶胀力和直链淀粉-直链淀粉比例和结构的影响。面条中淀粉的分子特征（直链淀粉和直链淀粉分子）和理化特性加工可提供必要的信息，以揭示淀粉特性及其与其他成分对面条品质的协同作用程度之间的关系。

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