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  • Effects of Starch Amylose Content of Wheat On Textural Properties of White Salted Noodles

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    Stephanie Angka
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    This study examined the effects of amylose content in wheat starch on the textural properties of white salted noodles. Wheat varieties with different amylose contents ranging from 25-33% were milled into flour and made into noodles. Noodles with higher amylose content were found to be harder and less elastic than noodles with lower amylose content. The amylose content of wheat significantly impacted the texture of the finished noodles.

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    Starch amylose content will effect the quality of noodle.

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    Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

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    This study examined the effects of amylose content in wheat starch on the textural properties of white salted noodles. Wheat varieties with different amylose contents ranging from 25-33% were milled into flour and made into noodles. Noodles with higher amylose content were found to be harder and less elastic than noodles with lower amylose content. The amylose content of wheat significantly impacted the texture of the finished noodles.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    24 views6 pages

    Effects of Starch Amylose Content of Wheat On Textural Properties of White Salted Noodles

    Uploaded by

    Stephanie Angka
    This study examined the effects of amylose content in wheat starch on the textural properties of white salted noodles. Wheat varieties with different amylose contents ranging from 25-33% were milled into flour and made into noodles. Noodles with higher amylose content were found to be harder and less elastic than noodles with lower amylose content. The amylose content of wheat significantly impacted the texture of the finished noodles.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Effects of starch amylose content of wheat on textural properties of white salted noodles
    Byung-Kee Baik;Lee, Mee-Ryung
    Cereal Chemistry; May/Jun 2003; 80, 3; ProQuest Agriculture Journals
    pg. 304
    Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
    Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
    Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
    Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
    Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.

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