Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

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成果类型：

期刊论文

作者：

Zhao, Kaifeng;Jia, Ziyang;Hou, Lili;Yang, Heng;Xiao, Shensheng;...

通讯作者：

Wang, Xuedong;Fu, Yang;Wu, Y

作者机构：

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

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

[Yang, Heng] Angel Yeast Co Ltd, 168 Chengdong Ave, Yichang, Hubei, Peoples R China.

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

通讯机构：

[Wu, Y ; Wang, XD; Fu, Y] 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 noodle;Frozen storage quality improvement;Modified starch;Texture

期刊：

International Journal of Biological Macromolecules

ISSN：

0141-8130

年：

2023

卷：

242

期：

Pt 1

页码：

124783

DOI：

10.1016/j.ijbiomac.2023.124783

基金类别：

CRediT authorship contribution statement Kaifeng Zhao and Ziyang Jia are co-first authors of the article. Kaifeng Zhao: Investigation, methodology, writing original draft. Ziyang Jia: Conceptualization, formal analysis, writing original draft. Lili Hou: Methodology, formal analysis. Heng Yang: Formal analysis, resources. Shensheng Xiao: Formal analysis, resources. Wenping Ding: Resources. Yuting Zhang: Formal analysis, resources. Yang Fu: Supervision, validation, funding acquisition, writing-review and Editing. Xuedong Wang: Supervision,

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：

The impacts of both structural variations induced by low temperature and physiochemical changes induced by modified starch on the qualities of frozen raw noodles (FRNs) were investigated during long-term freezing storage. The addition of modified starch was a potentially effective method to delay the loss of FRNs qualities during storage. In this study, hydroxypropyl starch (HPS) and hydroxypropyl distarch phosphate (HPDSP) were added to improve the cooking and textural characteristics of FRNs. The cooking loss rate of FRNs with the addition of 12%HPS was consistent with that of the control (4...

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Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties

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