Noodles: Starch
Issue Date
12-2015
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.
Source or Periodical Title
Encyclopedia of Food Grains: Second Edition
Page
64-71
Document Type
Book Chapter
Language
English
Subject
Amylopectin, Amylose, Asian noodles, Celiac diet, Gelatinization, Gluten-free noodles, Maize noodles, Resistant starch, Retrogradation, Rice noodles, Starch noodles
Recommended Citation
Collado, L.S., Corke, H. (2015). Noodles: Starch. IN: Encyclopedia of Food Grains: Second Edition, p.64-71. doi:10.1016/B978-0-12-394437-5.00121-2.
Identifier
doi:10.1016/B978-0-12-394437-5.00121-2.
Digital Copy
yes