Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Effect of particle size of sesbania gum on its modification, structure and performances

Sesbania gum (SG), as an environmentally friendly and resourceful natural polymer, has attracted a lot of attention due to its favorable properties. The size distribution of SG powders was broadened owing to the growth. Therefore, it inevitably resulted in the differences in reaction activity, structure and properties of different SG particles. The results showed that small SG particles exhibited higher reaction activity in cross-linking, carboxymethylation and oxidation than its large counterparts. Compared with those of large SG particles, the sedimentation volume of small SG particles could be reduced by 1.1 mL, while their substitution degree of carboxymethyl groups and aldehyde content could be increased by 0.0824 and 18.11 %, respectively. The swelling capacity, freeze-thaw stability, acid and alkali resistance of small SG particles were greater than those of large SG particles, but their retrogradation was weaker than that of large counterparts. The crystalline degree of small SG particles consisting of more long molecular chains could be reduced by 9.8 % compared to large SG particles. The DSC curve of small SG particles was significantly different from that of large SG particles, while the difference in TGA curves between small particles and large particles was relatively small. The enthalpy change of small SG particle was reduced by 48.4 J/g compared to large SG particles. The peak viscosity, final viscosity, breakdown and setback of tapioca starch were obviously influenced by the addition of small SG particles. And their emulsification stability was also better than large SG particles.