Effect of cross‐linked waxy maize starch on the quality of non‐fried instant noodles

In this study, the effects of cross‐linked waxy maize starch (CLWMS) on non‐fried instant noodles were studied. Noodles were prepared from reconstituted flours by substituting wheat flour at 10, 20 and 30% with CLWMS. The pasting properties, rheology, cooking qualities, texture, colour and microstructure were evaluated. The results for pasting tests of formulated flour showed that peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined. The presence of CLWMS raised the G ′ and G ″ remarkably and contributed to rapid rehydration, as well as higher cooking loss and water absorption. Noodles with CLWMS exhibited a softer texture with brighter, yellower appearance. Incorporation of CLWMS produced more hollow and porous structure with numerous and small voids, which may partly explain their distinct behaviours. The findings in this work provided evidence that CLWMS could be used as a partial substitute for wheat flour in non‐fried instant noodles production.