Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products

Noodle products are widely consumed worldwide. The acceptance and preference of these functional products by consumers can be promoted through the exploration of new knowledge to enhance their formulation and quality. Starch and its modified forms are important auxiliary materials or additives for modern food processing. They are considered safe processing auxiliary materials or efficient quality improvers widely used in noodle products. In this review, the physicochemical properties and structural characteristics of native starch and its modified forms used in noodle products are introduced. The applications of native starch, chemically, physically, and enzymatically modified starches in noodle products are reviewed. The application prospects and challenges in starch and its modified forms in noodle products are presented. [Display omitted] •Study of starch and its common modified forms used in noodle products.•Raw starches do not have functional characteristics needed by manufacturers.•Modified starch can alter significantly starch functional characteristics.•Employment of the modified starch improved noodle quality depending on method type.•Hydroxypropylation and cross-linking can delay/decrease starch retrogradation.