Abstract
Two wheat starch samples differing in the degree of double-modification (hydroxypropylated (HP) and cross-linked) were used. Noodles each containing one of these starches were produced and the effects were examined. The kneading properties of the doughs were also examined by farinography. As physicochemical characteristics of the noodles, the degree of gelatinization, cooking loss, compression/tensile test data and freeze-thaw stability were each measured. The taste properties were also clarified by a sensory evaluation with the scoring method.
The doughs containing the hydroxypropylated and cross-linked wheat starches each showed a farinogram similar to that of the wheat flour dough, all of which thus gave viscoelastic dough. The addition of the modified wheat starches caused a decrease in the cooking loss, and a high degree of gelatinization was achieved within a short boiling time. The noodles containing the hydroxypropylated wheat starch were soft, highly cohesive and highly extensible. They also had good characteristics of tensile strength and elastic modulus for elongation, indicating that they were highly viscoelastic noodles. After repeatedly freezing and thawing, these noodles suffered little decrease in hardness and elongation, but some showed a small increase in the elongation elastic modulus. The noodles containing modified wheat starch showed a suppressed degree of retrogradation due to aging and high freeze-thaw stability. The sensory evaluation clarified that the noodles containing the starch with a low-degree of substitution were viscoelastic, less sticky and highly prefered.
