Abstract:Owing to the poor adhesion of pure wheat starch (WS), Liangpi is traditionally made from wheat flour residues without gluten, and its production has not been standardized or industrialized. To provide theoretical support for the industrialization of Liangpi production, the effects of soaking WS in water (for 0–24 h) before gelatinization on the quality of Liangpi were examined. The sensory score and quality of Liangpi were remarkably increased after soaking WS for an extended duration. After soaking WS for 24 h, the elasticity, storage modulus, short-range molecular order structure level, and relative crystallinity of Liangpi increased significantly by 213.64%, 122.01%, 6.86%, and 41.68%, respectively, compared with the values in the control group (without soaking). These results suggest that soaking before gelatinization promotes the formation of WS gel. According to SEM images, the pore size of Liangpi decreases with an increased soaking duration. In addition, the content of amylose in WS granules decreases by approximately 16.58% after 24 h of soaking compared with that in the control group. However, the elasticity of Liangpi was reduced by 40.38% for WS alone when the soaking water was discarded. These results reveal that Liangpi formation is closely related to the amylase content in water after soaking. Therefore, the quality of Liangpi can be improved by soaking before gelatinization of WS to enhance amylose exudation. This study provides reference data for the processing of Liangpi.
