Effects of Functional Properties of Starch on Noodles Quality and its Evaluation
The relationship between functional properties of starch and noodles quality was elementarily introduced in this paper. The different requirements of starch properties for different noodle varieties were discussed in details. As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality. It can be a reference for the selection of wheat flour and starch raw materials in practical production.