A Study on Properties of Starches Used for Strarch-Noodle Making

摘要

This paper has investigated the physical and chenical properties of sweet potato starch and other raw starches used for starch-noodle making. The properties inelude the total amylose content and the water-insoluble anylose content, the length distribution of amylopeetin chains, the solubility of starch, the Brabender viseogran, the X-ray diffraction ,and the thermal analytical properties by DSC, etc, Furthermore, the cooking loss, solubility, tensile strength and X-ray diffraction pattern of starch-noodles have also been studied.