Noodles: Starch

L. S. Collado*, Harold Corke

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Starch noodles are a category of Asian noodles produced by partial gelatinization of the starch from mung bean, maize, sweet potato, potato, tapioca, and canna or flour from rice and buckwheat. The gelatinized starch serves as a binder that enables the development of a dough that can be shaped and cooked. Dried starch noodles have crystalline structure with white to brown color depending on the substrate. They have slippery chewy texture and are bland tasting readily absorbing the flavor of the ingredients in which they are cooked. It is ideal for gluten-free diets for management of celiac disease.

Original languageEnglish
Title of host publicationGrain-Based Products and Their Processing
PublisherElsevier Inc.
Pages64-71
Number of pages8
Volume3-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 17 Dec 2015
Externally publishedYes

Keywords

  • Amylopectin
  • Amylose
  • Asian noodles
  • Celiac diet
  • Gelatinization
  • Gluten-free noodles
  • Maize noodles
  • Resistant starch
  • Retrogradation
  • Rice noodles
  • Starch noodles

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