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003			MX-TxCIM
005			20250218140419.0
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022			_a0144-8617
022			_a1879-1344 (Online)
024	8		_ahttps://doi.org/10.1016/j.carbpol.2025.123294
040			_aMX-TxCIM
041			_aeng
100	0		_aCong Zhao _926839
245	1	4	_aThe impact of starch composition and gluten content on noodle texture and starch digestibility
260			_aUnited Kingdom : _bElsevier Ltd., _c2025.
500			_aPeer review
520			_aThe 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			_aText in English
591			_aWenfei Tian : Not in IRS Staff list but CIMMYT Affiliation
650		7	_aDigestion _2AGROVOC _922460
650		7	_aNoodles _2AGROVOC _99924
650		7	_aAmylose _2AGROVOC _912673
650		7	_aWheat _2AGROVOC _91310
650		7	_aStarch _2AGROVOC _95810
650		7	_aTexture _2AGROVOC _919201
650		7	_aGluten _2AGROVOC _91974
700	0		_aMing Li _914174
700	0		_aJikai Jiang _938321
700	0		_aWenduan Li _938323
700	0		_aWenfei Tian _926337
700	1		_aHe Zhonghu _gGlobal Wheat Program _8INT2411 _9838
700	0		_aBoli Guo _938325
773	0		_dUnited Kingdom : Elsevier Ltd., 2025. _gv. 353, art. 123294 _tCarbohydrate Polymers _x0144-8617
942			_cJA _n0 _2ddc
999			_c68625 _d68617