Impact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles.

To understand the relationship between the structure and starch digestibility of dried noodles, the changes in multi-scale structure and in vitro starch digestibility of dried noodles with different protein contents (ranging from 10 % to 15 %) during rehydration were tracked. The results indicated that the hardness of dried noodles decayed according to the first-order exponential decay function, with rapid and slow stages. This depended on near-linear protein aggregation and near-logarithmic starch gelatinization. The gelatinization degree reached 70.9 to 79.4 % in the early stage of rehydration. Water absorption kinetics and distribution analysis revealed that the moisture migrating into the noodles was initially utilized for starch gelatinization. This led to the formation of a honeycomb gel structure at the edge of the noodles, which gradually spread from the edge to the center, as observed by SEM and CLSM. As rehydration progressed, the starch digestion degree increased. The digestion rate (k) decreased with the formation of the composite gel structure, while k showed an increased trend. Additionally, with the increase in the protein content of noodles, the aggregation degree and increment were enhanced. This resulted in the formation of a more compact composite gel structure, which reduced the rate and extent of starch digestion within the noodles. When the noodles were overcooked, the C of the high-protein samples was reduced by approximately 10 % compared to that of the low-protein samples. Overall, the formation of the composite gel structure reduces the heterogeneity of the noodles from the edge to the center, resulting in a closer starch digestion rate in fast and slow steps. Besides, the rapid and massive aggregation of proteins at high protein content contributed to the formation of a compact gel structure, which in turn interfered with the rate and extent of starch digestion.