The impact of starch composition and gluten content on noodle texture and starch digestibility (Record no. 68625)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02682nab|a22004217a|4500 |
| 001 - CONTROL NUMBER | |
| control field | 68625 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250218140419.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 20254ss2025|||m-uk||ppoop|||00||0|eengdd |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 0144-8617 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
| International Standard Serial Number | 1879-1344 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | https://doi.org/10.1016/j.carbpol.2025.123294 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MX-TxCIM |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Cong Zhao |
| 9 (RLIN) | 26839 |
| 245 14 - TITLE STATEMENT | |
| Title | The impact of starch composition and gluten content on noodle texture and starch digestibility |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | United Kingdom : |
| Name of publisher, distributor, etc. | Elsevier Ltd., |
| Date of publication, distribution, etc. | 2025. |
| 500 ## - GENERAL NOTE | |
| General note | Peer review |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles. This study investigates the roles of starch amylose and gluten content on the texture and digestibility of noodles using a reconstitution model. Noodle texture and digestibility were examined under six distinct ratios of waxy wheat starch (WWS) and high-amylose wheat starch (HAWS) and two gluten content levels (12 % and 16 %). Noodle hardness initially decreased with increasing HAWS content but subsequently increased at 40 % HAWS level, and the starch digestibility continuously declined with the increasing HAWS content. Gluten content had a minor impact on the noodle texture compared to amylose, and the digestion rate was significantly slowed down in WWS-rich noodle samples. Variations in starch composition, particularly the amylose/amylopectin ratio, affects noodle swelling and granule rigidity, resulting in differences in gluten network formation; The looser structure observed at higher HAWS levels led to reduced hardness and higher digestion rates. This research offers a practical approach to optimizing noodle texture and starch digestibility, which is beneficial for developing of noodles with desired organoleptic and digestion properties. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Text in English |
| 591 ## - CATALOGING NOTES | |
| Affiliation | Wenfei Tian : Not in IRS Staff list but CIMMYT Affiliation |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Digestion |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 22460 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Noodles |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 9924 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Amylose |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 12673 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Wheat |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 1310 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Starch |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 5810 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Texture |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 19201 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Gluten |
| Source of heading or term | AGROVOC |
| 9 (RLIN) | 1974 |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ming Li |
| 9 (RLIN) | 14174 |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Jikai Jiang |
| 9 (RLIN) | 38321 |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wenduan Li |
| 9 (RLIN) | 38323 |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Wenfei Tian |
| 9 (RLIN) | 26337 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | He Zhonghu |
| Miscellaneous information | Global Wheat Program |
| Field link and sequence number | INT2411 |
| 9 (RLIN) | 838 |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Boli Guo |
| 9 (RLIN) | 38325 |
| 773 0# - HOST ITEM ENTRY | |
| Place, publisher, and date of publication | United Kingdom : Elsevier Ltd., 2025. |
| Related parts | v. 353, art. 123294 |
| Title | Carbohydrate Polymers |
| International Standard Serial Number | 0144-8617 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Article |
| Suppress in OPAC | No |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Date last seen | Total Checkouts | Price effective from | Koha item type | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Withdrawn status | Home library | Current library | Date acquired |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 02/09/2025 | 02/09/2025 | Article | Not Lost | Dewey Decimal Classification | CIMMYT Staff Publications Collection | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Knowledge Center: John Woolston Library | 02/09/2025 |