Effect of waxy corn starch on the quality of dough and fine dried noodles

Abstract This study investigated the impact of waxy corn starch (WCS) on the quality of dough and fine dried noodles, along with its underlying mechanisms. The results showed that adding WCS (2%–8%) increased the dough's shear-thinning resistance, while adding WCS (4%–8%) alleviated dough retrogradation. Incorporating WCS (4%–6%) enhanced the breaking strength of fine dried noodles, reduced cooking loss, and improved cooking resistance. Water absorption in the noodles peaked with WCS additions of 6%–8%. Confocal laser scanning microscopy and scanning electron microscopy analyses revealed strengthened starch-protein binding and a tighter microstructure. Overall, these findings demonstrate that WCS has potential to improve the textural properties of fine dried noodles, significantly enhancing their edible quality and making them more suitable for patient consumption.