ReviewFoods (Basel, Switzerland)2024
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel.Gels (Basel, Switzerland) · 2026Article
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review.Comprehensive reviews in food science and food safety · 2026Review
- Temperature-Dependent Fungal Diversity, Storage Quality, and Processing Quality of High-Moisture Wheat During Post-Harvest Storage.Foods (Basel, Switzerland) · 2026Article
- Microstructure-informed stage characterization of wheat endosperm refinement during shear comminution.Current research in food science · 2026Article
- Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water.Scientific reports · 2025Article
- Pasting and Gel Behavior of Durum Wheat Derivatives.Gels (Basel, Switzerland) · 2025Article
- Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.Food chemistry: X · 2025Article
- Biofortification of potato nutrition.Journal of advanced research · 2025Review
- Optimizing Crisp Meat Quality with Modified Starches: From Rheological Properties to Post-Freezing Performance.Foods (Basel, Switzerland) · 2025Article
- The Effect of the Incorporation Level ofMolecules (Basel, Switzerland) · 2025Article
- Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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