ICAR Research Data Repository for Knowledge Management
Strategies for the production of starch noodles: a review
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Strategies for the production of starch noodles: a review
Not Available |
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| Creator |
S Balasubramanian, R Viswanathan
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| Subject |
Starch noodles, Glass noodles, transparent noodles, Starch, Amylose, Amylopectin, Pasta.
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| Description |
Not Available
Starch noodles produced from purified starch from various plant sources, are a major category of Asian noodles. Pregelatinized starch is used as a binder mixed with ungelatinized starch to facilitate extrusion or sheeting to produce noodles in the absence of gluten of wheat. The utilization of different raw materials, legume starches tuber starches, rice flour and tuber-legume starch blends in the preparation of starch noodles have been studied. The ideal starch base is one with a Type C viscoamylogram pasting profile characterized by the absence of a peak and a viscosity that remains constant or even increases during continued heating and shearing during noodle making, indicative of good hot-paste stability. This paper deals in detail the starch noodle productio Not Available |
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| Date |
2021-07-14T10:30:00Z
2021-07-14T10:30:00Z 2007-01-01 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/47947 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Indian Society of Agricultural Engineers
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