Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle

ZHU Yongguang; MENG Luli; CHEN Peng; CHEN Jie; CHEN Tong; CHENG Yuan; CHENG Qianwei

doi:10.13386/j.issn1002-0306.2024060305

Volume 46 Issue 10

May 2025

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2025 > 46(10): 102-111. > DOI: 10.13386/j.issn1002-0306.2024060305

ZHU Yongguang, MENG Luli, CHEN Peng, et al. Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle[J]. Science and Technology of Food Industry, 2025, 46(10): 102−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060305.

Citation:

PDF (10506 KB)

Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle

1.
College of Biological and Chemical Engineering, Guangxi University of Science and Tcehnology, Liuzhou 545000, China
2.
Guangxi Sanmenjiang Ecological Camellia Oil Co., Ltd., Liuzhou 545000, China

More Information

Received Date: June 20, 2024
Available Online: March 19, 2025

Graphical Abstract

Abstract

Abstract

Kudzu flour was recognized as a rich source of isoflavonoids, amino acids, and trace elements, which could be integrated into food products to enhance their nutritional value and provide a unique flavor. In this study, kudzu flour was incorporated into fresh wet rice noodles at different levels (0~20%, w/w) to investigate its effect on fresh wet rice noodle quality. The results indicated that the pasting transition temperatures (including onset, peak, and end temperatures) and the amylose content of the kudzu-enriched fresh wet rice noodles progressively increased with the addition of kudzu flour. However, quality attributes such as hardness, enthalpy (ΔH), setback, and breakdown showed a gradual decrease. Notably, compared to the fresh wet rice noodles without kudzu flour, those samples with the 10% addition demonstrated a reduction in cooking loss rate and strip breakage rate, decreasing from 24.12% to 12.21% and 5.16% to 1.90%, respectively, which enhanced the overall edible quality. The relative crystallinity (RC) reached its lowest value of 7.85% at the 10% addition level, indicating the highest resistance to retrogradation. Additionally, the infrared peak intensity ratio of 1047/1022 peaked at 0.823, while the ratio of 1022/995 reached a minimum value of 1.037, suggesting that the short-range order at the 10% addition level was superior to that of the other samples. Following the incorporation of 10% kudzu flour, significant changes were observed in the relative content of three starch types within the rice noodles. Rapidly digestible starch (RDS) decreased by 30.2%, while slowly digestible starch (SDS) and resistant starch (RS) increased by 20.5% and 81.9%, respectively. Furthermore, the microstructure and protein-starch cross-linking of the noodles with 10% kudzu flour addition were superior to those in the other samples. In sensory evaluations, the fresh wet rice noodles with 10% kudzu flour addition also received the highest ratings. In conclusion, the optimal overall quality of kudzu-enriched fresh wet rice noodles was achieved with a 10% incorporation level.
- kudzu flour,
- fresh wet rice noodle,
- edible quality,
- microstructure,
- in vitro digestive characteristics

FullText(HTML)

References (62)

References

[1]	罗景阳. 基于粉葛加工废弃资源再利用的葛根复配粉制备的研究[D]. 长沙:中南林业科技大学, 2024. [LUO J Y. Development of Pueraria mirifica nutritional powder based on integrated utilization of main functional components[D]. Changsha:Central South University of Forestry & Technology, 2024.] LUO J Y. Development of Pueraria mirifica nutritional powder based on integrated utilization of main functional components[D]. Changsha: Central South University of Forestry & Technology, 2024.
[2]	李树欣. 葛根的化学成分及药理作用的研究进展[J]. 辽宁化工,2020,49(11):1412−1413,1417. [LI S X. Research progress of chemical constituents and pharmacological effects of Pueraria lobata[J]. Liaoning Chemical Industry,2020,49(11):1412−1413,1417.] doi: 10.3969/j.issn.1004-0935.2020.11.023 LI S X. Research progress of chemical constituents and pharmacological effects of Pueraria lobata[J]. Liaoning Chemical Industry, 2020, 49（11）: 1412−1413,1417. doi: 10.3969/j.issn.1004-0935.2020.11.023
[3]	裴莉昕, 陈琳, 王锴乐, 等. 基于“气候因子-成分含量-抗氧化能力”评价不同产地葛根品质关系[J]. 中国实验方剂学杂志,2024,30(10):140−148. [PEI L X, CHEN L, WANG K L, et al. Evaluation of relationship of Pueraria lobata quality from different producing areas based on "climate factor-component content-antioxidant capacity"[J]. Chinese Journal of Experimental Traditional Medical Formulae,2024,30(10):140−148.] PEI L X, CHEN L, WANG K L, et al. Evaluation of relationship of Pueraria lobata quality from different producing areas based on "climate factor-component content-antioxidant capacity"[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2024, 30（10）: 140−148.
[4]	赵丹, 周涛, 罗朝磊, 等. 经典名方中白及的本草考证[J]. 中国实验方剂学杂志,2024,30(4):77−88. [ZHAO D, ZHOU T, LUO C L, et al. Herbal textual research on Bletillae rhizoma in famous classical formulas[J]. Chinese Journal of Experimental Traditional Medical Formulae,2024,30(4):77−88.] ZHAO D, ZHOU T, LUO C L, et al. Herbal textual research on Bletillae rhizoma in famous classical formulas[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2024, 30（4）: 77−88.
[5]	付旭冉, 叶永丽, 赵晓联, 等. 葛根功效活性及其在食品中的应用进展[J]. 食品研究与开发,2021,42(13):197−205. [FU X R, YE Y L, ZHAO X L, et al. Research progress into multiple uses for Puerariae lobatae and its application in food[J]. Food Research and Development,2021,42(13):197−205.] doi: 10.12161/j.issn.1005-6521.2021.13.029 FU X R, YE Y L, ZHAO X L, et al. Research progress into multiple uses for Puerariae lobatae and its application in food[J]. Food Research and Development, 2021, 42（13）: 197−205. doi: 10.12161/j.issn.1005-6521.2021.13.029
[6]	黄建明. 广西葛根产业现状及发展对策研究[D]. 南宁:广西大学, 2019. [HUANG J M. Study on the status and developmental countermeasures of pueraria industry in Guangxi[D]. Nanning:Guangxi University, 2019.] HUANG J M. Study on the status and developmental countermeasures of pueraria industry in Guangxi[D]. Nanning: Guangxi University, 2019.
[7]	翟宇, 龙彦, 黄佳琦, 等. 江西葛根资源的开发利用与产业化策略初探[J]. 光明中医,2022,37(5):906−909. [ZHAI Y, LONG Y, HUANG J Q, et al. Exploration of the utilization and industrializaton strategy of Pueraria lobata resources in Jiangxi province[J]. Guangming Journal of Chinese Medicine,2022,37(5):906−909.] ZHAI Y, LONG Y, HUANG J Q, et al. Exploration of the utilization and industrializaton strategy of Pueraria lobata resources in Jiangxi province[J]. Guangming Journal of Chinese Medicine, 2022, 37（5）: 906−909.
[8]	陈南, 高浩祥, 何强, 等. 植物多酚与淀粉的分子相互作用研究进展[J]. 食品工业科技,2023,44(2):497−505. [CHEN N, GAO H X, HE Q, et al. A review of the molecular interaction between plant polyphenols and starch[J]. Science and Technology of Food Industry,2023,44(2):497−505.] CHEN N, GAO H X, HE Q, et al. A review of the molecular interaction between plant polyphenols and starch[J]. Science and Technology of Food Industry, 2023, 44（2）: 497−505.
[9]	刘璐, 袁亚宏, 岳田利. 葛根降血压茶的制备及对自发性高血压大鼠的降压作用[J]. 食品与机械,2022,38(7):213−219. [LIU L, YUAN Y H, YUE T L. Preparation of Pueraria hypotensive tea by fermentation and its hypertensive effect on spontaneously hypertensive rats[J]. Food & Machinery,2022,38(7):213−219.] LIU L, YUAN Y H, YUE T L. Preparation of Pueraria hypotensive tea by fermentation and its hypertensive effect on spontaneously hypertensive rats[J]. Food & Machinery, 2022, 38（7）: 213−219.
[10]	王华玲. 葛根素注射液治疗冠心病不稳定型心绞痛临床疗效观察分析[J]. 中医临床研究,2021,13(14):43−46. [WANG H L. Clinical effects of puerarin injection on unstable angina pectoris of coronary heart disease[J]. Clinical Journal of Chinese Medicine,2021,13(14):43−46.] doi: 10.3969/j.issn.1674-7860.2021.14.012 WANG H L. Clinical effects of puerarin injection on unstable angina pectoris of coronary heart disease[J]. Clinical Journal of Chinese Medicine, 2021, 13（14）: 43−46. doi: 10.3969/j.issn.1674-7860.2021.14.012
[11]	李蓉, 宋宗良, 张效科, 等. 葛根现代药理作用及复方临床应用研究进展[J]. 海南医学院学报,2023,29(2):153−160. [LI R, SONG Z L, ZHANG X K, et al. Research progress of modern pharmacological effects of Pueraria lobata and its compound clinical application[J]. Journal of Hainan Medical University,2023,29(2):153−160.] LI R, SONG Z L, ZHANG X K, et al. Research progress of modern pharmacological effects of Pueraria lobata and its compound clinical application[J]. Journal of Hainan Medical University, 2023, 29（2）: 153−160.
[12]	李祉贤, 奉思思, 孙佳颖, 等. 高温烘烤对葛根淀粉物化、结构及消化特性的影响[J]. 中国粮油学报,2023,38(10):104−111. [LI Z X, FENG S S, SUN J Y, et al. Effects of high-temperature baking on physicochemical, structural and digestive properties of Pueraria lobata starch[J]. Journal of the Chinese Cereals and Oils Association,2023,38(10):104−111.] doi: 10.3969/j.issn.1003-0174.2023.10.017 LI Z X, FENG S S, SUN J Y, et al. Effects of high-temperature baking on physicochemical, structural and digestive properties of Pueraria lobata starch[J]. Journal of the Chinese Cereals and Oils Association, 2023, 38（10）: 104−111. doi: 10.3969/j.issn.1003-0174.2023.10.017
[13]	SONG X Q, DONG H H, ZANG Z Z, et al. Kudzu resistant starch:An effective regulator of type 2 diabetes mellitus[J]. Oxidative Medicine and Cellular Longevity, 2021:4448048.
[14]	杨翼飞. 葛根淀粉缓解小鼠溃疡性结肠炎和非酒精性脂肪肝病的作用及机制研究[D]. 泸州:西南医科大学, 2024. [YANG Y F. The effect and mechanism of Pueraria lobata starch on alleviating ulcerative colitis and non-alcoholic fatty liver disease in mice[D]. Luzhou:Southwest Medical University, 2024.] YANG Y F. The effect and mechanism of Pueraria lobata starch on alleviating ulcerative colitis and non-alcoholic fatty liver disease in mice[D]. Luzhou: Southwest Medical University, 2024.
[15]	周玉姣, 杜正志, 阙春生, 等. 葛根淀粉生产关键技术设备应用分析[J]. 中国农机化学报, 2023, 44(8):103-109. [ZHOU Y J, DU Z Z, QUE C S, et Application analysis of key technical equipment for Pueraria starch production[J]. Journal of Chinese Agricultural Mechanization, 2023, 44(8):103-109.] ZHOU Y J, DU Z Z, QUE C S, et Application analysis of key technical equipment for Pueraria starch production[J]. Journal of Chinese Agricultural Mechanization, 2023, 44（8）: 103-109.
[16]	柴雄, 柴哲明. 基于碳中和的葛根生物质资源高效转化与利用[J]. 农业工程,2023,13(2):61−65. [CHAI X, CHAI Z M. Efficient conversion and utilization of Pueraria biomass resources based on carbon neutrality[J]. Agricultural Engineering,2023,13(2):61−65.] CHAI X, CHAI Z M. Efficient conversion and utilization of Pueraria biomass resources based on carbon neutrality[J]. Agricultural Engineering, 2023, 13（2）: 61−65.
[17]	XIE J, YANG F, SHI X J, et al. Improvement in solubility and bioavailability of Puerarin by mechanochemical preparation[J]. Drug Development and Industrial Pharmacy,2013,39(6):826−835. doi: 10.3109/03639045.2012.664147
[18]	GUO L, LI J H, YUAN Y H, et al. Structural and functional modification of kudzu starch using α-amylase and transglucosidase[J]. International Journal of Biological Macromolecules,2021,169:67−74. doi: 10.1016/j.ijbiomac.2020.12.099
[19]	王倩, 徐国梁, 李琴. 葛根饮料的制备工艺研究[J]. 现代食品,2023,29(23):66−69. [WANG Q, XU G L, LI Q. Research on the preparation process of Pueraria montana var. lobata beverage[J]. Modern Food,2023,29(23):66−69.] WANG Q, XU G L, LI Q. Research on the preparation process of Pueraria montana var. lobata beverage[J]. Modern Food, 2023, 29（23）: 66−69.
[20]	尹乐斌, 周娟, 李立才, 等. 葛根软糖制备工艺优化及体外抗氧化活性研究[J]. 食品与机械,2019,35(2):173−177. [YIN L B, ZHOU J, LI L C, et al. Optimization of preparation process and antioxidant acitivity of Pueraria lobata soft candy[J]. Food & Machinery,2019,35(2):173−177.] YIN L B, ZHOU J, LI L C, et al. Optimization of preparation process and antioxidant acitivity of Pueraria lobata soft candy[J]. Food & Machinery, 2019, 35（2）: 173−177.
[21]	ZHAO Y G, ZHU X Y, FANG Y P. Structure, properties and applications of kudzu starch[J]. Food Hydrocolloids,2021,119:106817. doi: 10.1016/j.foodhyd.2021.106817
[22]	战旭梅. 稻米储藏过程中质构品质变化及其机理研究[D]. 南京:南京师范大学, 2008. [ZHAN X M. Study on the changes of texture quality and mechanisms of rice during storage[D]. Nanjing:Nanjing Normal University, 2008.] ZHAN X M. Study on the changes of texture quality and mechanisms of rice during storage[D]. Nanjing: Nanjing Normal University, 2008.
[23]	李志鑫, 徐雪野, 张新振, 等. 绿茶米糕研制及其品质分析[J]. 食品工业科技,2024,45(3):171−178. [LI Z X, XU X Y, ZHANG X Z, et al. Preparation and quality analysis of rice cake contained green tea[J]. Science and Technology of Food Industry,2024,45(3):171−178.] LI Z X, XU X Y, ZHANG X Z, et al. Preparation and quality analysis of rice cake contained green tea[J]. Science and Technology of Food Industry, 2024, 45（3）: 171−178.
[24]	向贵元. 非淀粉组分对湿热改性米粉中淀粉理化性质及鲜湿米粉品质的影响研究[D]. 长沙:中南林业科技大学, 2023. [XIANG G Y. Study on effects of non-starch component on the physicochemical properties of starch and quality of rice noodles in heat-moisture rice flour[D]. Changsha:Central South University of Forestry and Technology, 2023.] XIANG G Y. Study on effects of non-starch component on the physicochemical properties of starch and quality of rice noodles in heat-moisture rice flour[D]. Changsha: Central South University of Forestry and Technology, 2023.
[25]	靳凤芳, 牛丽亚, 曾子聪, 等. 不同种类淀粉与黑米粉复配体系的理化性质和分子结构特性研究[J]. 粮油食品科技,2023,31(2):106−115. [JIN F F, NIU L Y, ZENG Z C, et al. Research on physicochemical properties and molecular structure of black rice flour mixed with different starches[J]. Science and Technology of Cereals, Oils and Foods,2023,31(2):106−115.] JIN F F, NIU L Y, ZENG Z C, et al. Research on physicochemical properties and molecular structure of black rice flour mixed with different starches[J]. Science and Technology of Cereals, Oils and Foods, 2023, 31（2）: 106−115.
[26]	ZHAO Y G, KHALID N, SHU G F, et al. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch[J]. Carbohydrate Polymers, 2017, 176:91-98. ].
[27]	ZHANG W, LIU Y X, LUO X, et al. Pasting, cooking, and digestible properties of Japonica rice with different amylose contents[J]. International Journal of Food Properties,2022,25(1):936−947. doi: 10.1080/10942912.2022.2069806
[28]	CHUNG H J, LIU Q, LEE L, et al. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents[J]. Food Hydrocolloids,2011,25(5):968−975. doi: 10.1016/j.foodhyd.2010.09.011
[29]	黄艳梅. 蒲公英黄酮对马铃薯淀粉和面条体外消化特性的影响及其机制[D]. 苏州:苏州大学, 2024. [HUANG Y M. Effects and mechanisms of dandelion flavonoids on in vitro digestive characteristics of potato starch and noodles[D]. Suzhou:Soochow University, 2021.] HUANG Y M. Effects and mechanisms of dandelion flavonoids on in vitro digestive characteristics of potato starch and noodles[D]. Suzhou: Soochow University, 2021.
[30]	宋喜雅, 林江涛, 岳清华, 等. 入磨水分对米粉粉质特性的影响研究[J]. 河南工业大学学报(自然科学版),2023,44(4):35−42. [SONG X Y, LIN J T, YUE Q H, et al. Study on the influence of different moisture content in roller feed on the powder characteristics of rice flour[J]. Journal of Henan University of Technology (Natural Science Edition),2023,44(4):35−42.] SONG X Y, LIN J T, YUE Q H, et al. Study on the influence of different moisture content in roller feed on the powder characteristics of rice flour[J]. Journal of Henan University of Technology （Natural Science Edition）, 2023, 44（4）: 35−42.
[31]	XIE L, ZHOU W H, ZHAO L Z, et al. Impact of okara on quality and in vitro starch digestibility of noodles:The view based on physicochemical and structural properties[J]. International Journal of Biological Macromolecules,2023,237:124105. doi: 10.1016/j.ijbiomac.2023.124105
[32]	FALSAFI S R, MAGHSOUDLOU Y, ROSTAMABADI H, et al. Preparation of physically modified oat starch with different sonication treatments[J]. Food Hydrocolloids,2019,89:311−320. doi: 10.1016/j.foodhyd.2018.10.046
[33]	SUN L J, MIAO M. Dietary polyphenols modulate starch digestion and glycaemic level:A review[J]. Critical Reviews in Food Science and Nutrition,2019,60(4):541−555.
[34]	YANG C H, ZHONG F, DOUGLAS G H, et al. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends[J]. Food Chemistry,2019,280:51−58. doi: 10.1016/j.foodchem.2018.12.028
[35]	CAI J W, MAN J M, HUANG J, et al. Relationship between structure and functional properties of normal rice starches with different amylose contents[J]. Carbohydrate Polymers,2015,125:35−44. doi: 10.1016/j.carbpol.2015.02.067
[36]	张慧杰, 王步军. 影响米粉品质的稻米质量指标分析[J]. 农产品质量与安全,2020(3):78−81. [ZHANG H J, WANG B J. Analysis on quality indicators influencing rice noodle quality[J]. Quality and Safety of Agro-products,2020(3):78−81.] doi: 10.3969/j.issn.1674-8255.2020.03.014 ZHANG H J, WANG B J. Analysis on quality indicators influencing rice noodle quality[J]. Quality and Safety of Agro-products, 2020（3）: 78−81. doi: 10.3969/j.issn.1674-8255.2020.03.014
[37]	TAN H L, TAN T C, EASA A M. Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles[J]. Food Structure,2020,26:100154. doi: 10.1016/j.foostr.2020.100154
[38]	ZHONG Y J, XIANG X Y, CHEN T T, et al. Accelerated aging of rice by controlled microwave treatment[J]. Food Chemistry,2020,323(1):126853.
[39]	方玲玲, 杜先锋. 利用¹³C CP/MAS测定葛根淀粉晶体结构[J]. 安徽农业大学学报,2017,44(5):749−755. [FANG L L, DU X F. Use of ¹³C CP/MAS in studying crystal structure properties of Kudzu starch[J]. Journal of Anhui Agricultural University,2017,44(5):749−755.] FANG L L, DU X F. Use of ¹³C CP/MAS in studying crystal structure properties of Kudzu starch[J]. Journal of Anhui Agricultural University, 2017, 44（5）: 749−755.
[40]	KANG X M, SUI J, QIU H W, et al. Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths[J]. LWT-Food Science and Technology,2021,144:111271. doi: 10.1016/j.lwt.2021.111271
[41]	HE H, ZHENG B, WANG H W, et al. Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment[J]. Food Research International,2020,137:109612. doi: 10.1016/j.foodres.2020.109612
[42]	TIAN Y, LI Y, XU X, et al. Starch retrogradation studied by thermogravimetric analysis (TGA)[J]. Carbohydrate Polymers,2011,84(3):1165−1168. doi: 10.1016/j.carbpol.2011.01.006
[43]	CHEN J, YANG S, ZHANG M N, et al. Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles[J]. International Journal of Food Science & Technology,2022,57(4):2285−2297.
[44]	赵琦, 覃小丽, 王豪缘, 等. 脱乙酰魔芋葡甘露聚糖对挤压熟化米粉品质的影响[J]. 食品与发酵工业,2024,50(13):190−197. [ZHAO Q, QIN X L, WANG H Y, et al. Effect of deacetylated konjac glucomannan on quality of extruded cooked rice noodles[J]. Food and Fermentation Industries,2024,50(13):190−197.] ZHAO Q, QIN X L, WANG H Y, et al. Effect of deacetylated konjac glucomannan on quality of extruded cooked rice noodles[J]. Food and Fermentation Industries, 2024, 50（13）: 190−197.
[45]	朱雪静. 青稞半干面的淀粉体外消化特性及其影响因素研究[D]. 无锡:江南大学, 2023. [ZHU X J. Study on the in vitro starch digestibility and its influencing factors of semi-dried highland barley noodles[J]. Wuxi:Jiangnan University, 2023.] ZHU X J. Study on the in vitro starch digestibility and its influencing factors of semi-dried highland barley noodles[J]. Wuxi: Jiangnan University, 2023.
[46]	FANG J M, FOWLER P A, TOMKINSON J, et al. The preparation and characterisation of a series of chemically modified potato starches[J]. Carbohydrate Polymers,2002,47(3):245−252. doi: 10.1016/S0144-8617(01)00187-4
[47]	WANG C, XUE Y, YOUSAF L, et al. Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch[J]. International Journal of Biological Macromolecules,2019,144:1034−1042.
[48]	ŠÁRKA E, DVOŘÁČEK V. Waxy starch as a perspective raw material (a review)[J]. Food Hydrocolloids,2017,69:402−409. doi: 10.1016/j.foodhyd.2017.03.001
[49]	杨梦恬. 糯米淀粉结构与功能特性及其超声改性研究[D]. 杭州:浙江大学, 2019. [YANG M T. Study on the structural and funcational characteristics of waxy rice starches and ultrasonic modification[D]. Hangzhou:Zhejiang University, 2019.] YANG M T. Study on the structural and funcational characteristics of waxy rice starches and ultrasonic modification[D]. Hangzhou: Zhejiang University, 2019.
[50]	SHUMOY H, VAN BOCKSTAELE F, DEVECIOGLU D, et al. Effect of sourdough addition and storage timeon in vitro starch digestibility and estimated glycemic index of tef bread[J]. Food Chemistry,2018,264:34−40. doi: 10.1016/j.foodchem.2018.05.019
[51]	王崇崇. 膳食纤维和阿魏酸对馒头品质及淀粉消化性的影响机理研究[D]. 无锡:江南大学, 2022. [WANG C C. Effect mechanism of dietary fiber and ferulic acid on steamed bread quality and starch digestion[D]. Wuxi:Jiangnan University, 2022.] WANG C C. Effect mechanism of dietary fiber and ferulic acid on steamed bread quality and starch digestion[D]. Wuxi: Jiangnan University, 2022.
[52]	ENGLYST K N, ENGLYST H N. Carbohydrate bioavailability[J]. British Journal of Nutrition,2005,94(1):1−11. doi: 10.1079/BJN20051457
[53]	龚永强, 刘静, 余振宇, 等. 抗性、慢消化淀粉的制备及其控血糖机理的研究进展[J]. 中国粮油学报,2022,37(1):187−195. [GONG Y Q, LIU J, YU Z Y, et al. Research progress in preparation and glycemic regulation mechanism of resistant and slowly digestible starch[J]. Journal of the Chinese Cereals and Oils Association,2022,37(1):187−195.] doi: 10.3969/j.issn.1003-0174.2022.01.029 GONG Y Q, LIU J, YU Z Y, et al. Research progress in preparation and glycemic regulation mechanism of resistant and slowly digestible starch[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37（1）: 187−195. doi: 10.3969/j.issn.1003-0174.2022.01.029
[54]	ENGLYST H N, HUDSON G J. The classification and measurement of dietary carbohydrates[J]. Food Chemistry,1996,57(1):15−21. doi: 10.1016/0308-8146(96)00056-8
[55]	SHEN L, LI J, LI Y. Resistant starch formation in rice:Genetic regulation and beyond[J]. Plant Commun,2022,3(3):100329. doi: 10.1016/j.xplc.2022.100329
[56]	LIU T N, WANG K, XUE W, et al. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber[J]. LWT-Food Science and Technology,2021,142:111008. doi: 10.1016/j.lwt.2021.111008
[57]	CAO Z F, LIU Y, ZHU H, et al. Effect of soy protein isolate on textural properties, cooking properties and flavor of whole-grain flat rice noodles[J]. Foods,2021,10(5):1085. doi: 10.3390/foods10051085
[58]	REDDY C K, LUAN F, XU B J. Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria thomsonii Benth)[J]. International Journal of Biological Macromolecules,2017,105:354−362. doi: 10.1016/j.ijbiomac.2017.07.052
[59]	GUO L, HU J, ZHOU X, et al. In vitro digestibility of kudzu starch by using α-amylase and glucoamylase[J]. Starch,2015,68(1−2):140−150.
[60]	LI Y, XIAO J H, TU J, et al. Matcha-fortified rice noodles:Characteristics of in vitro starch digestibility, antioxidant and eating quality[J]. LWT-Food Science and Technology,2021,149:111852. doi: 10.1016/j.lwt.2021.111852
[61]	ZHANG G P, NI C L, DING Y Y, et al. Effects of low moisture extrusion on the structural and physicochemical properties of adlay (Coix lacryma-jobi L.) starch-based polymers[J]. Process Biochemistry,2020,96:30−37. doi: 10.1016/j.procbio.2020.05.028
[62]	YANG J P, HE H, LU Y H. Four flavonoid compounds from Phyllostachys edulis leaf extract retard the digestion of starch and its working mechanisms[J]. Journal of Agricultural and Food Chemistry,2014,62(31):7760−7770. doi: 10.1021/jf501931m

[1]	LU Lele, SHEN Qin, LANG Shuangjing, YAO Di, WANG Lidong, WANG Changyuan. Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice[J]. Science and Technology of Food Industry, 2025, 46(10): 220-227. DOI: 10.13386/j.issn1002-0306.2024060295
[2]	ZHANG Xueyan, LIU Jingke, LI Pengliang, ZHAO Wei, ZHANG Xiaodi, YANG Huan, SHENG Qinghai, ZHANG Aixia. Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough[J]. Science and Technology of Food Industry, 2025, 46(9): 404-413. DOI: 10.13386/j.issn1002-0306.2024040498
[3]	SUN Huiying, LI Mengmeng, WEI Keyi, LIU Yuanxiao, GUAN Erqi, BIAN Ke, GUO Hao, ZHANG Sucheng, HE Wanxuan. Research Progress on Effects of Cold Plasma on Cereal Quality[J]. Science and Technology of Food Industry, 2025, 46(6): 427-437. DOI: 10.13386/j.issn1002-0306.2024040284
[4]	WU Tengfei, CHEN Meng, WANG Xiaojian, WANG Jie, ZHENG Xueling. Analysis of Solvent Retention Capacity and Noodle-making Quality of Commercial Semolina Flour[J]. Science and Technology of Food Industry, 2023, 44(8): 311-317. DOI: 10.13386/j.issn1002-0306.2022060198
[5]	YU Xiaofei, WEI Wensong, AI Xin, MENG Mingjia, ZHANG Chunjiang. Research Progress on the Effect of Organic Acid Treatment on Meat Quality[J]. Science and Technology of Food Industry, 2021, 42(14): 387-393. DOI: 10.13386/j.issn1002-0306.2020070226
[6]	YIN Xian-ting, SUN Hong-rui, LIU Xiang-ying, TIAN Zhi-gang, FAN Jie-ying, MENG Yue, NAN Xi-ping, YANG Zhi-qiang, KANG Li-ning. Effects of Different Soy Proteins on Processing Quality and Glycemic Index of Wheat Noodle[J]. Science and Technology of Food Industry, 2020, 41(6): 76-81,87. DOI: 10.13386/j.issn1002-0306.2020.06.013
[7]	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
[8]	KONG Xiao-xue, LI Yun-han, LI You, JIA Meng-wei, JI Zhi-run, XU Ling-xiao, LIU Chen. Effects of Glucose Oxidase and Glutamine Transaminase on Processing Quality of Fermented Wheat Bran Dough[J]. Science and Technology of Food Industry, 2019, 40(9): 85-90. DOI: 10.13386/j.issn1002-0306.2019.09.016
[9]	GUO Xiang- xiang, CHANG Yue, LI Xue- qin, ZHANG Ya-ping. Effect of the processing technology on the quality of potato powder noodles[J]. Science and Technology of Food Industry, 2016, (05): 191-195. DOI: 10.13386/j.issn1002-0306.2016.05.029