Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality

YAN Hui-li; LU Qi-yu; LI Cui-cui

doi:10.13386/j.issn1002-0306.2019.14.051

YAN Hui-li, LU Qi-yu, LI Cui-cui. Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality[J]. Science and Technology of Food Industry, 2019, 40(14): 307-313. DOI: 10.13386/j.issn1002-0306.2019.14.051

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Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality

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Starch is the major component of wheat flour. The changes in its structure and composition will inevitably lead to the change of wheat starch functional properties, and then affect the characteristics of wheat flour noodle. In this paper, the research progress of wheat starch in the structure, composition, modification in recent years were introduced. The effects of changes in the structure and composition of starch in wheat flour on the noodle quality were summarized. It would provide the theoretical basis for flour processing and wheat breeding.

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Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality

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