The impact of starch composition and gluten content on noodle texture and starch digestibility

The role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles. This study investigates the roles of starch amylose and gluten content on the texture and digestibility of noodles using a reconstitution model. Noodle texture and digestibility were examined under six distinct ratios of waxy wheat starch (WWS) and high-amylose wheat starch (HAWS) and two gluten content levels (12 % and 16 %). Noodle hardness initially decreased with increasing HAWS content but subsequently increased at 40 % HAWS level, and the starch digestibility continuously declined with the increasing HAWS content. Gluten content had a minor impact on the noodle texture compared to amylose, and the digestion rate was significantly slowed down in WWS-rich noodle samples. Variations in starch composition, particularly the amylose/amylopectin ratio, affects noodle swelling and granule rigidity, resulting in differences in gluten network formation; The looser structure observed at higher HAWS levels led to reduced hardness and higher digestion rates. This research offers a practical approach to optimizing noodle texture and starch digestibility, which is beneficial for developing of noodles with desired organoleptic and digestion properties.