Starch is the major ingredient of noodles, which can be classified as rapidly digestive starch (RDS), slowly digested starch (SDS) and resistant starch (RS) based on the digestion rate and extent in the human digestive tract. RS is the starch that cannot be absorbed in the small intestine of healthy individuals, but it can be utilized by microorganisms in the colon.
The starch is present in the form of granules that are insoluble in water at room temperature. The granules contain ordered regions, which are semi-crystalline and show birefringence. Most starches consist of a mixture of two polysaccharides, amylose and amylopectin.
Amylose networks swell during boiling in water due to hydration of amorphous regions. Studies showed starch increased the adhesiveness and hardness of the noodles, and increased the springiness of the noodles; decreased the semi-bound water content, and increased the water absorption of the noodles.
Starch in noodles
