The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles

Abstract

To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheological properties of composite dough, eating quality and microstructure of composite noodle were analyzed. The results showed that with the increase of HAMS ratio, the water absorption of the composite dough significantly decreased (P<0.05), and the dough development time and stability time shortened. With the increase of HAMS ratio, both storage modulus and loss modulus increased, but Tanδ decreased and remained below 1. Creep recovery rate initially increased then decreased. As the HAMS ratio increased, the L value of composite noodles increased, while the a value and b value decreased. The cooking water absorption rate and cooking loss rate of composite noodles decreased, and the hardness, elasticity and chewiness of cooked noodles decreased. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) results showed that when the ratio of HAMS to gluten protein exceeded 4:2, HAMS particles could embed more uniformly within the gluten network, which led to the formation of a denser structure and thereby enhancing the processing characteristics of noodles. This study provides new insights for the development of functional composite noodles.

Keywords

• high amylose maize starch
• gluten protein
• noodles
• processing adaptability
• eating quality
• microstructure