Publications by authors named "Ruibin Che"
This study aimed to elucidate the relationships between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles. Seven commercially available wheat flours were selected to prepare dried noodles. The quality of the wheat flours, along with the structure of gluten proteins and starch in noodles during and after complete rehydration, and in vitro starch digestibility were investigated.
View Article and Find Full Text PDFThis study developed an innovative approach for wheat starch-gluten separation (i.e. ultrasound-assisted xylanase treatment, U-Xyl), aiming at enhancing separation efficiency and improving products' quality.
View Article and Find Full Text PDFImpact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles.
Int J Biol Macromol
January 2025
Article Synopsis
- The study examines how varying protein levels in dried noodles (10%-15%) affect their structure and how easily starch within them can be digested during rehydration.
- Results show that the noodles' hardness decreases exponentially during rehydration, influenced by starch gelatinization and protein aggregation, leading to the formation of a honeycomb gel structure.
- Higher protein content leads to a more compact gel structure, slowing down starch digestion rates; overcooking noodles with high protein content reduces digestibility by about 10% compared to low-protein noodles.