Science and Technology of Food Industry

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LI Li, LI Gang-feng, TAN Sha, ZHU Miao, ZHANG Sheng-gui. Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle[J]. Science and Technology of Food Industry, 2018, 39(3): 48-51. DOI: 10.13386/j.issn1002-0306.2018.03.010
Citation: LI Li, LI Gang-feng, TAN Sha, ZHU Miao, ZHANG Sheng-gui. Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle[J]. Science and Technology of Food Industry, 2018, 39(3): 48-51. DOI: 10.13386/j.issn1002-0306.2018.03.010
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Effect of acetate starch on cooking stability and texture characteristics of buckwheat noodle

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  • The effects of cassava starch acetate,potato starch acetate on the quality of buckwheat noodle were studied. Two kinds of acetate starch can significantly reduce the cooking loss of buckwheat noodles,increase water absorption.Texture analysis showed that starchacetate addition levels had a highly positively significant correlation with springiness,negatively correlation with hardness,cohesiveness and gumminess.
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