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8 years ago

Blending Waxy Flour Extends Shelf Life of Noodles, Improving Food Sustainability.

Zhongguo nongye Kexue
Effects of Waxy Flour Blending on Starch Pasting Properties and Noodle Quality of Nonwaxy Flour
Song Jianmin

Paper Summary

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Blending waxy flour improves noodle quality and extends shelf life.

Dietary Fiber

Blending waxy flour with nonwaxy flour changes the properties of starch and noodles. Waxy flour has different starch characteristics, like lower amylose content and faster pasting. Blending waxy flour with nonwaxy flour decreases amylose content and affects noodle quality. Noodles made with waxy flour last longer without losing quality compared to noodles made with only nonwaxy flour.