Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles
Rice noodles are one of our traditional staple foods, favored by many consumers. However, issues such as breakage, sticky soup, and poor texture during the cooking process are common. Therefore, understanding the factors affecting the quality of rice noodles is crucial for improving it. Using modifi...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060140 |
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| author | Xiaofei LIU Chunyan JIA Xiang LI Ming WU Guang ZHANG Na ZHANG |
| author_facet | Xiaofei LIU Chunyan JIA Xiang LI Ming WU Guang ZHANG Na ZHANG |
| author_sort | Xiaofei LIU |
| collection | DOAJ |
| description | Rice noodles are one of our traditional staple foods, favored by many consumers. However, issues such as breakage, sticky soup, and poor texture during the cooking process are common. Therefore, understanding the factors affecting the quality of rice noodles is crucial for improving it. Using modified starch is an economical and effective way to enhance rice noodle quality. This paper is based on the formation process of rice noodles, analyzes how starch influences rice noodle quality, specifically the content and fine structure of amylose and amylopectin affect starch gel density, which in turn influences texture and cooking quality. The process of regulating starch structure and composition through modification technology is summarized. Additionally, the mechanisms by which modified starch affects rice noodle quality are summarized, along with future prospects on the development of rice noodles. The goal is to provide scientific references for the production of high-quality rice noodles. |
| format | Article |
| id | doaj-art-1deeebf7d2154814a0b187e6b9e7a524 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1deeebf7d2154814a0b187e6b9e7a5242025-08-20T03:09:11ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146842043010.13386/j.issn1002-0306.20240601402024060140-8Research Progress on the Effect of Modified Starch on the Quality of Rice NoodlesXiaofei LIU0Chunyan JIA1Xiang LI2Ming WU3Guang ZHANG4Na ZHANG5College of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, ChinaRice noodles are one of our traditional staple foods, favored by many consumers. However, issues such as breakage, sticky soup, and poor texture during the cooking process are common. Therefore, understanding the factors affecting the quality of rice noodles is crucial for improving it. Using modified starch is an economical and effective way to enhance rice noodle quality. This paper is based on the formation process of rice noodles, analyzes how starch influences rice noodle quality, specifically the content and fine structure of amylose and amylopectin affect starch gel density, which in turn influences texture and cooking quality. The process of regulating starch structure and composition through modification technology is summarized. Additionally, the mechanisms by which modified starch affects rice noodle quality are summarized, along with future prospects on the development of rice noodles. The goal is to provide scientific references for the production of high-quality rice noodles.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060140rice noodlesstarchmodificationmechanismquality characteristic |
| spellingShingle | Xiaofei LIU Chunyan JIA Xiang LI Ming WU Guang ZHANG Na ZHANG Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles Shipin gongye ke-ji rice noodles starch modification mechanism quality characteristic |
| title | Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles |
| title_full | Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles |
| title_fullStr | Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles |
| title_full_unstemmed | Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles |
| title_short | Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles |
| title_sort | research progress on the effect of modified starch on the quality of rice noodles |
| topic | rice noodles starch modification mechanism quality characteristic |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060140 |
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