Multilevel structure of wheat starch and its relationship to noodle eating qualities

Ming Li, Sushil Dhital, Yimin Wei

Research output: Contribution to journalReview ArticleResearchpeer-review

77 Citations (Scopus)


Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

Original languageEnglish
Pages (from-to)1042-1055
Number of pages14
JournalComprehensive Reviews in Food Science and Food Safety
Issue number5
Publication statusPublished - 1 Sep 2017
Externally publishedYes


  • multilevel structure
  • noodle
  • physicochemical property
  • sensory
  • wheat starch

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