Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Summary This study explored the effects of adding A‐type starch (AS), B‐type wheat starch (BS) on the physicochemical or edible quality of dough sheet and noodle samples at different stages of the noodle‐making process, which included 1‐mixing, 2‐kneading, 3‐resting, 4‐sheeting and cutting and 5‐drying. The swelling power and pasting viscosities of samples in noodle‐making process were decreased compared with mixed flour, indicating gluten network during noodle‐making inhibits these properties of starch. Adding 20% BS enhanced the formation and aggregation of gluten network during kneading and drying compared by adding AS. The drying process increased cooking yield and cooking loss and decreased hardness and springiness, and the effect was weakened when adding BS. The correlation results show the increased solubility and decreased setback during drying are the main reason for the changes of cooking and texture quality of noodles. The increase of swelling power resulted in the increased cooking yield.