Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

DENG, Chunli; MELNYK, Oksana; LUO, Yanghe

doi:10.1590/fst.128222

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.128222 copy

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P _value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

Keywords:
modified potato starch; fresh noodles; dough; texture properties; noodle quality

Parameters	Score	Evaluation rules
Color	10	Creamy white/pale yellow (8.0-10); white (6.0-7.9); gray or dark (0-6.9)
Appearance shape	10	Smooth (8.0-10); less smooth but good shape (6.0-7.9); little distorted (4.0-5.9); very coarse or misshapen (0-3.9)
Oral chewiness	10	Good chewiness, medium hard (17.0-20); slightly hard or slightly soft (12.0-16.9); poor chewability, very hard or very soft (0-11.9)
Flavor	10	Good fragrance with fermented aroma (7.0-10); moderate aroma (4.0-6.9); unpleasant abnormal smell (0-3.9)
Stickiness	25	No stickiness (21.0-25); very slightly sticky (18.0-20.9); medium sticky (12.0-17.9); sticky (6.0-11.9); very sticky (0-5.9)
Elasticity	25	Very elastic (21.0-25); good elastic (18.0-20.9); medium elastic (12.0-17.9); low elastic (6.0-11.9); no elastic (0-5.9)
Smoothness	5	Good smooth (3.0-5.0); medium smoothness (2.0-2.9);no smoothness or coarse (0-1.9)
Flavor	5	Good flavor (4.0-5.0);medium flavor (2.0-3.9) unpleasant abnormal smell (0-1.9)

Dough samples	Hardness (g)	Springiness (mm)	Cohesiveness (–)	Gumminess (g)	Chewiness (g·mm)	Resilience (–)
Control	5249 ± 266^cd	0.903 ± 0.035^a	0.636 ± 0.060^b	3328 ± 296^a	3012 ± 345^a	0.045 ± 0.002^a
HMT-10	4801 ± 300^def	0.919 ± 0.020^a	0.597 ± 0.054^bc	2859 ± 212^b	2624 ± 135^b	0.042 ± 0.004^b
HMT-20	4624 ± 313^ef	0.923 ± 0.012^a	0.568 ± 0.063^dcde	26349 ± 401^bc	2429 ± 349^bc	0.038 ± 0.003^cde
HMT-30	4513 ± 257^f	0.914 ± 0.028^a	0.532 ± 0.033^cde	2403 ± 215^c	2195 ± 201^c	0.035 ± 0.002^efg
HMT-40	4723 ± 135^ef	0.879 ± 0.053^ab	0.575 ± 0.055^bcd	2713 ± 284^bc	2415 ± 316^bc	0.033 ± 0.001^g
HMT-50	4939 ± 240^def	0.837 ± 0.108^b	0.495 ± 0.090^de	24283 ± 366^c	2093 ± 477^c	0.032 ± 0.002^g
MW-10	4691 ± 284^ef	0.923 ± 0.012^a	0.760 ± 0.054^a	35433 ± 157^a	3270 ± 160^a	0.040 ± 0.002^bc
MW-20	5003 ± 256^de	0.875 ± 0.055^ab	0.490 ± 0.050^e	2476 ± 304^bc	2175 ± 397^c	0.040 ± 0.001^bc
MW-30	5551 ± 293^c	0.607 ± 0.013^c	0.508 ± 0.037^de	2815 ± 197^bc	1710 ± 153^d	0.038 ± 0.002^cd
MW-40	6177 ± 435^b	0.483 ± 0.025^d	0.307 ± 0.034^f	1890 ± 164^d	912 ± 85^e	0.037 ± 0.002^def
MW-50	6605 ± 455^a	0.162 ± 0.029^e	0.178 ± 0.018^g	1171 ± 105^e	192 ± 53^f	0.034 ± 0.002^fg

Samples	Dough TPA tensile test		Fresh noodles TPA tensile test
	Resistance to extension (g)	Extensibility (mm)	Tensile strength (g)	Elasticity(mm)
Control	60.24 ± 3.21^a	25.44 ± 0.77^a	21.63 ± 1.50a	46.34 ± 2.49^a
HMT-10	47.03 ± 1.44^c	23.06 ± 1.99^b	18.67 ± 2.02b	43.99 ± 2.42^a
HMT-20	38.28 ± 1.68^d	21.51 ± 0.74^cd	17.78 ± 0.68^bcd	43.36 ± 2.03^a
HMT-30	33.85 ± 2.18^e	21.34 ± 2.84^cd	17.43 ± 0.81^bcd	37.90 ± 5.53^b
HMT-40	29.89 ± 2.95^f	20.96 ± 1.80^cd	17.04 ± 0.86^cd	33.05 ± 2.61^de
HMT-50	29.02 ± 3.19^f	18.46 ± 1.41^e	15.45 ± 1.01^ef	28.72 ± 3.88^f
MW-10	52.38 ± 2.29^b	21.86 ± 1.41^bc	18.43 ± 1.70^bc	36.82 ± 2.25^bc
MW-20	47.55 ± 1.87^c	20.07 ± 0.99^d	18.46 ± 1.34^bc	34.54 ± 2.95^cd
MW-30	38.66 ± 2.51^d	18.68 ± 1.02^e	17.57 ± 1.80^bcd	32.21 ± 2.42^de
MW-40	34.57 ± 1.82^e	18.38 ± 0.96^e	16.67 ± 0.77^de	30.76 ± 1.72^ef
MW-50	29.94 ± 0.92^f	15.86 ± 0.85^f	14.71 ± 1.36^f	25.27 ± 4.88^g

Noodles Samples	Optimal cooking time (s)	Dry matter water absorption rate (%)	Loss rate of dry matter (%)	Cooking breakage rate (%)
Control	133.3 ± 1.2^a	120.6 ± 1.3^g	1.94 ± 0.05^j	0.00 ± 0.00^b
HMT-10	121.5 ± 2.5^b	122.5 ± 0.3^f	2.98 ± 0.06ⁱ	0.00 ± 0.00^b
HMT-20	106.3 ± 2.1^d	124.1 ± 0.2^e	3.38 ± 0.02^h	0.00 ± 0.00^b
HMT-30	87.3 ± 0.6^f	125.3 ± 0.3^e	4.39 ± 0.04^g	0.00 ± 0.00
HMT-40	77.0 ± 2.0^g	127.5 ± 0.0^d	5.43 ± 0.03^d	1.67 ± 1.44^b
HMT-50	75.0 ± 1.0^g	135.5 ± 1.9^b	6.00 ± 0.05^c	1.67 ± 1.44^b
MW-10	124.3 ± 2.1^b	122.7 ± 1.2^f	3.40 ± 0.10^h	0.00 ± 0.00^b
MW-20	118.3 ± 0.6^c	127.2 ± 0.6^d	4.51 ± 0.06^f	0.00 ± 0.00^b
MW-30	103.7 ± 1.5^d	128.4 ± 0.9^d	5.00 ± 0.10^e	1.67 ± 1.44^b
MW-40	97.3 ± 2.5^e	130.6 ± 0.4^c	7.13 ± 0.05^b	1.67 ± 1.44^b
MW-50	97.7 ± 2.5^e	147.4 ± 0.7^a	8.18 ± 0.04^a	5.00 ± 0.00^a

Noodles Samples	Hardness (g)	Springiness (mm)	Cohesiveness (–)	Gumminess (g)	Chewiness (g·mm)	Resilience (–)
Control	4092 ± 280^ab	0.900 ± 0.030^ab	0.55 ± 0.03^a	2267 ± 218^a	2038 ± 186^a	0.20 ± 0.02^ab
HMT-10	3157 ± 297^d	0.918 ± 0.027^a	0.55 ± 0.04^a	1731 ± 195^c	1591 ± 191^e	0.20 ± 0.02^ab
HMT-20	3721 ± 2511^c	0.923 ± 0.033^a	0.54 ± 0.05^ab	2017 ± 255b	1869 ± 288^bc	0.21 ± 0.02^a
HMT-30	4272 ± 565^a	0.891 ± 0.032^abc	0.51 ± 0.05^bcde	2175 ± 158^a	1941 ± 170^ab	0.19 ± 0.02^abc
HMT-40	4092 ± 177^b	0.842 ± 0.045^cd	0.50 ± 0.03^def	2018 ± 158^b	1735 ± 163^d	0.18 ± 0.03^abc
HMT-50	4001 ± 149^b	0.860 ± 0.027^de	0.49 ± 0.03^def	1997 ± 100^b	1687 ± 130^de	0.17 ± 0.04^c
MW-10	3667 ± 225^c	0.883 ± 0.023^bc	0.54 ± 0.03^abc	1958 ± 97^b	1729 ± 101^d	0.20 ± 0.03^ab
MW-20	3988 ± 187^b	0.880 ± 0.040^bc	0.51 ± 0.03^cdef	2020 ± 100^b	1778 ± 122^cd	0.19 ± 0.02^abc
MW-30	4294 ± 312^a	0.820 ± 0.043^e	0.48 ± 0.04^f	2038 ± 87^b	1672 ± 126^de	0.18 ± 0.02^bc
MW-40	3737 ± 235^c	0.904 ± 0.016^ab	0.52 ± 0.03^bcd	1934 ± 128^b	1749 ± 120^cd	0.20 ± 0.04^ab
MW-50	3346 ± 191^d	0.881 ± 0.057^bc	0.49 ± 0.02^df	1630 ± 104^c	1436 ± 127^f	0.17 ± 0.03^c

Noodles Samples	Color	Appearance shape	Oral chewiness	Elasticity	Stickiness	Smoothness	Flavor	Total score
Control	7.96 ± 0.11^e	8.68 ± 0.13^a	17.80 ± 0.45^a	22.80 ± 0.84^ab	22.20 ± 0.84^a	4.32 ± 0.18^ab	4.62 ± 0.13^a	88.38 ± 2.02^a
HMT-10	8.78 ± 0.08^ab	8.50 ± 0.16^b	17.00 ± 0.71^ab	23.60 ± 0.89^a	21.20 ± 0.84^ab	4.34 ± 0.11^a	4.64 ± 0.11^a	88.06 ± 1.90^a
HMT-20	8.68 ± 0.13^b	8.36 ± 0.11^bc	17.20 ± 0.84^ab	23.60 ± 1.14^a	20.60 ± 1.14^b	4.20 ± 0.16^abc	4.34 ± 0.11^b	86.98 ± 1.12^ab
HMT-30	8.78 ± 0.08^ab	8.30 ± 0.10^c	16.40 ± 0.89^bc	21.80 ± 0.84b^c	19.80 ± 0.84^b	4.12 ± 0.13^c	4.12 ± 0.08^c	83.32 ± 1.63^c
HMT-40	8.88 ± 0.08^a	8.14 ± 0.11^d	16.40 ± 0.89^bc	20.20 ± 0.84d^e	18.40 ± 1.14^c	4.14 ± 0.11^c	4.04 ± 0.05^cd	80.20 ± 0.84^d
HMT-50	8.82 ± 0.08^ab	8.02 ± 0.08^de	15.60 ± 1.14^cd	19.60 ± 1.14^e	16.60 ± 1.14^d	4.08 ± 0.08^cd	3.96 ± 0.11^de	76.68 ± 2.12^e
MW-10	8.80 ± 0.07^ab	8.46 ± 0.11^b	17.80 ± 0.84^a	22.20 ± 0.84^bc	21.20 ± 0.84^ab	4.34 ± 0.11^a	4.66 ± 0.11^a	87.46 ± 1.28^ab
MW-20	8.76 ± 0.11^ab	8.44 ± 0.11^bc	17.60 ± 1.14^ab	21.00 ± 1.00^cd	20.60 ± 1.14^b	4.16 ± 0.11^bc	4.40 ± 0.16^b	84.96 ± 3.04^bc
MW-30	8.54 ± 0.11^c	8.14 ± 0.11^d	16.40 ± 0.89^bc	17.40 ± 0.89^f	16.00 ± 1.00^d	3.94 ± 0.11^de	3.84 ± 0.11^e	74.26 ± 1.78^f
MW-40	8.48 ± 0.08^c	8.08 ± 0.08^de	14.80 ± 0.84^d	16.60 ± 1.14^fg	14.40 ± 1.14^e	3.88 ± 0.13^e	3.52 ± 0.15^f	69.76 ± 1.12^g
MW-50	8.22 ± 0.15^d	7.94 ± 0.11^e	13.60 ± 1.14^e	16.00 ± 1.00^g	13.40 ± 1.14^e	3.46 ± 0.11^f	3.16 ± 0.11^g	65.78 ± 2.65^h

Correlation coefficients		TPA compressive test of dough						TPA compressive test of noodles
Correlation coefficients		Hardness (g)	Springiness (mm)	Cohesiveness (–)	Gumminess (g)	Chewiness (g·mm)	Resilience (–)	Hardness (g)	Springiness (mm)	Cohesiveness (–)	Gumminess (g)	Chewiness (g·mm)	Resilience (–)
TPA compressive test of dough	Hardness (g)	1
	Springiness (mm)	-0.95**	1
	Cohesiveness (–)	-0.84**	0.89**	1
	Gumminess (g)	-0.70*	0.80**	0.97**	1
	Chewiness (g·mm)	-0.86**	0.93**	0.98**	0.94**	1
	Resilience (–)	-0.11	0.32	0.46	0.59*	0.5	1
TPA compressive test of noodles	Hardness (g)	-0.27	0.28	0.21	0.25	0.19	-0.17	1
	Springiness (mm)	-0.10	0.18	0.04	-0.02	0.14	0.42	-0.56	1
	Cohesiveness (–)	-0.40	0.55	0.55	0.54	0.63*	0.70*	-0.35	0.81**	1
	Gumminess (g)	-0.48	0.58^* * indicates P value < 0.05, there is significant correlation between indicators.	0.50	0.54	0.53	0.22	0.85^ indicates P value < 0.01, there is extremely significant correlation between indicators.	-0.12	0.2	1
	Chewiness (g·mm)	-0.50	0.63*	0.50	0.51	0.57	0.36	0.61*	0.27	0.5	0.92**	1
	Resilience (–)	-0.27	0.42	0.40	0.43	0.44	0.67*	-0.22	0.74**	0.87**	0.25	0.52	1

Correlation coefficients	Resistance to extension	Extensibility	Tensile strength	Elasticity
Resistance to Extension	1
Extensibility	0.75^ indicates P value < 0.01, there is extremely significant correlation between indicators.	1
Tensile strength	0.91**	0.90**	1
Elasticity	0.71**	0.93**	0.85**	1

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[1] *Corresponding author: luoyanghe@tsinghua.org.cn