Noodles: Starch

L. S. Collado; Harold Corke

doi:10.1016/B978-0-12-394437-5.00121-2

Noodles: Starch

L. S. Collado^*, Harold Corke

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Scopus citations

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 language	English
Title of host publication	Grain-Based Products and Their Processing
Publisher	Elsevier Inc.
Pages	64-71
Number of pages	8
Volume	3-4
ISBN (Electronic)	9780123947864
ISBN (Print)	9780123944375
DOIs	https://doi.org/10.1016/B978-0-12-394437-5.00121-2
State	Published - 17 Dec 2015
Externally published	Yes

Keywords

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

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10.1016/B978-0-12-394437-5.00121-2

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title = "Noodles: Starch",

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.",

keywords = "Amylopectin, Amylose, Asian noodles, Celiac diet, Gelatinization, Gluten-free noodles, Maize noodles, Resistant starch, Retrogradation, Rice noodles, Starch noodles",

author = "Collado, {L. S.} and Harold Corke",

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doi = "10.1016/B978-0-12-394437-5.00121-2",

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AU - Corke, Harold

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AB - 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.

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KW - Celiac diet

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KW - Gluten-free noodles

KW - Maize noodles

KW - Resistant starch

KW - Retrogradation

KW - Rice noodles

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VL - 3-4

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BT - Grain-Based Products and Their Processing

PB - Elsevier Inc.

ER -

Noodles: Starch

Abstract

Keywords

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