Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles

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成果类型：

期刊论文

作者：

Wu, Yan*;Xiao, Shensheng;Jia, Ziyang;Zhao, Kaifeng;Hou, Lili;...

通讯作者：

Wu, Yan;Wang, XD

作者机构：

[Wu, Yan; Hou, Lili; Jia, Ziyang; Ding, Wenping; Xiao, Shensheng; Zhao, Kaifeng; Wang, Xuedong] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Wu, Yan; Hou, Lili; Jia, Ziyang; Ding, Wenping; Xiao, Shensheng; Zhao, Kaifeng; Wang, Xuedong] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wu, Y; Wang, Xuedong] Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

通讯机构：

[Wu, Y; Wang, XD ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Xuefu South Rd 68, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Frozen raw noodles;Modified starches;Pasting properties;Crystal structure;Frozen storage stability

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2025

卷：

页码：

102392

DOI：

10.1016/j.fochx.2025.102392

基金类别：

Scientific Research Project of the Education Department of Hubei Province [B2020065]; Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) [2019GYBQGDKFB02]; Food Science and Technology Innovation Achievements Transformation Project of Food Administration of Hubei Province

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Cryopreservation is typically used for the long-term storage of frozen noodles. However, the long-term cryopreservation of these high-moisture products may cause ice crystal growth on the substrate and crispy product surfaces. The aim of this study was to explore how hydroxypropyl starch (HPS), hydroxypropyl distarch phosphate, and oxidised starch improve the quality and storage stability of frozen raw noodles (FRN). Analyses of the pasting properties and swelling power indicated delays in the cracking of the substrate and rupture of granules d...

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Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles

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