Effects of Cassava Starch Acetate on Dough Characteristics and Dried Noodle Mechanical Properties
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Abstract:
Noodles are a common traditional food. To improve the quality of noodles, the effects of adding cassava starch acetate on the farinograph characteristics and tensile properties of dough, pasting properties of flour, elastic modulus, bending strength and fracture stress of raw noodles, and the firmness and texture properties of cooked noodles were investigated in this study. The results showed that cassava starch acetate could significantly improve farinograph characteristics and tensile properties of dough and pasting properties, increase water absorption, farinograph index, tensile strength, and dough development time, and reduce the degree of softening and the extensibility of dough. Adding an appropriate amount of cassava starch acetate extended the dough stability time and improved tensile energy. Additionally, adding cassava starch acetate improved the elastic modulus and bending capability of dried noodles, reduced the firmness of cooked noodles, and increased the adhesiveness, springiness, and cohesiveness, thus improving the quality of dried noodles. The farinograph quality, extensibility, and pasting properties of the mixed powder were comprehensively analyzed, and the mechanical properties of the crude and cooked noodles were measured. Finally, the optimum amount of added cassava starch acetate was determined to be 3-6%. These results provide a theoretical reference for the application of cassava starch acetate in the processing of flour products.
