Properties and cooking quality of starches. Part 5. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physico-chemical properties of Harusame noodles.:Properties and Cooking Quality of Star

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Harusame noodles were prepared with an extruder from starches of mung beans and broad beans obtained by alkaline or fermentation method. The physico-chemical properties of these Harusame noodles were determined and results were compared with those of commercial products.The physical properties, such as opacity against scattered light and tensile strength and resistance to elongation, were measured with noodles prepared from starch of fermentation method. All of these values were higher than those obtained with noodles prepared from starch of alkaline method. These results suggest that alkaline method is preferable to fermentation method for making Harusame.Even though broad beans and mung beans starches have almost the same amylose content, the physico-chemical properties of Harusame noodles of broad beans were inferior to those of mung beans. As this inferior properties would be due to the difference of the chain length distribution of amylopectin molecule, this distribution was checked from the gel column chromatogram of polysaccharides obtained by the hydrolysis of these starches by Pseudomonas isoamylase. As the result, the presence of the relationship between the structure of starch and the physico-chemical properties of noodles was somewhat revealed.We found that the origins of starch and the production method of the noodle strongly affected the quality of the Harusame noodles.
日本応用糖質科学会の論文