Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles

In this study, starch‐lipid complexes with different crystalline forms (type I and type II) are prepared by twin‐screw extruder and their effects on quality and in vitro starch digestibility of wheat noodles are investigated. The substitution of wheat flour by type I and type II complexes increases and decreases the lightness of wheat noodles, respectively. The cooking loss of noodles increases with increasing addition of complexes, which is due to the destruction of gluten networks. Textural analysis shows that type I complexes, and to a lesser extent type II complexes, reduced the hardness and increased the elasticity of cooked noodles. Noodles made with type II complex are more resistant to amylolysis than those made with type I complexes, probably due to the less susceptibility of more crystalline type II complexes to amylolysis. From this study, it is concluded that starch‐lipid complex, as a new kind of clean‐label starch with promising functionality, can be used to improve the quality and nutrition of starchy foods. Starch‐lipid complex with different crystalline forms (type I and type II) are prepared by extrusion‐cooking. The partial substitution of wheat flour by complexes increases cooking loss and elasticity and decreases the hardness of cooked wheat noodles. Noodles made with type II complex are more resistant to amylolysis than those made with type I complex.