TY  - JA
AU  - Cong Zhao
AU  - Ming Li
AU  - Jikai Jiang
AU  - Wenduan Li
AU  - Wenfei Tian
AU  - He Zhonghu
AU  - Boli Guo
TI  - The impact of starch composition and gluten content on noodle texture and starch digestibility
SN  - 0144-8617
PY  - 2025///
CY  - United Kingdom
PB  - Elsevier Ltd.
KW  - Digestion
KW  - AGROVOC
KW  - Noodles
KW  - Amylose
KW  - Wheat
KW  - Starch
KW  - Texture
KW  - Gluten
N1  - Peer review
N2  - 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
T2  - Carbohydrate Polymers
DO  - https://doi.org/10.1016/j.carbpol.2025.123294
ER  -