Effects of different crop starches on the cooking quality of Chinese dried noodles

Summary To investigate the effects of seven starches made from different crop sources on noodle quality, Chinese dried noodles made from various reconstituted flours were prepared and analysed. Potato starch had better solubility and swelling power than the other starches, leading to higher water absorption, cooking loss and breakage ratio of the potato starch noodles. The correlation results unravelled that the cooking breakage ratio of noodles presented positive correlations with solubility, swelling power, peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) values of starches. Besides, the adhesiveness of noodles showed a positive correlation with conclusion temperature ( T c ) and setback viscosity (SV) values of starches. Moreover, the peak temperature ( T p ) value of starches was negatively correlated with cooking loss; the granule size of starches had a positive correlation with noodles water absorption; and the peak time (PkT) value of starches represented positive relationships with noodles chewiness, shearing force and breaking strength.