Report practice of cerals processing

Noodles can range from flat and wide to round and thin, and can be made from wheat flour, rice flour, buckwheat flour, or other starches like mung bean or potato starch.... Illustration

HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY OF HIGH QUALITY TRAINING

REPORT

PRACTICE OF CERALS PROCESSING

LECTURER: M.S NGUYỄN ĐẶNG MỸ DUYÊN

CLASS 20116CLA GROUP 3

HO CHI MINH CITY - 03/2023

REPORT 1 : NOODLES

1 Introduction

Noodles are a broad category of food products made from unleavened dough that isrolled flat and cut, stretched, or extruded into long, thin strips or strings The dough istypically made from some type of ground grain or starch mixed with water and, insome cases, other ingredients like eggs or salt

Figure 1 1 Illustration of Noodles

The defining characteristic of noodles is their elongated shape, which distinguishesthem from other types of dough-based foods like breads, dumplings, or pastries.Noodles can be served fresh, dried, or cooked in various ways, such as boiling, frying,

or adding to soups or stir-fries

While noodles are a staple food in many Asian cuisines, they are also an integral part

of various European and Middle Eastern culinary traditions, with each region or culturehaving its own unique noodle varieties and preparation methods

The term "noodle" encompasses a wide variety of shapes and textures that differbased on the ingredients used, the manufacturing process, and the culinary traditions ofdifferent cultures Noodles can range from flat and wide to round and thin, and can bemade from wheat flour, rice flour, buckwheat flour, or other starches like mung bean orpotato starch

Wheat noodles, a broad category, include egg noodles containing wheat flour andeggs (e.g., Italian pasta, Chinese egg noodles), and non-egg wheat noodles withouteggs (e.g., Chinese lo mein, Japanese udon, Middle Eastern couscous)

Figure 1 2 Illustration of Japanese udon

Rice noodles are made from rice flour and water, available in fresh (e.g., Vietnamesebanh pho, Thai kuai-tiao) and dried (e.g., Vietnamese bun, Chinese rice vermicelli)varieties, with flat and thin shapes like pad thai or vermicelli noodles

Figure 1 3 Illustration of Rice Vermicelli Noodles

Another classification includes buckwheat noodles, such as Japanese soba noodlesmade from buckwheat flour, and Korean naengmyeon and Chinese liangpi that also usebuckwheat

Figure 1 4 Illustration of Korean Naengmyeon Noodles

Cellophane or glass noodles are made from mung bean or sweet potato starch, whilealkaline noodles like Japanese ramen and Chinese la mian contain an alkaline saltcompound that imparts a unique flavor and texture

Figure 1 5 Illustration of Glass Noodles

Whole grain noodles made from whole wheat, brown rice, or other whole grains offer

a higher fiber content compared to their refined counterparts

Figure 1 6 Illustration of Whole wheat Noodles

Noodles can be further categorized by their shape, such as long (spaghetti, linguine),ribbon (pappardelle), tube (bucatini), wave or ruffled (lasagna), round (spaghetti), orstraw or string (vermicelli) The wide variety of noodles reflects the diverse culinarytraditions and regional specialties found across different cultures and cuisinesworldwide

2 Materials and methods 2.1 Materials

2.1.1 Main ingredients

All-purpose flour, also known as plain flour, is one of the most versatile andcommonly used types of wheat flour It is made from a blend of hard and soft wheatvarieties, containing protein levels typically between 10-12% This moderate amount ofgluten-forming proteins allows all-purpose flour to produce baked goods with apleasing balance of chewiness and tenderness

The versatility of all-purpose flour makes it suitable for most baking applications,including breads, cakes, cookies, pastries, and even for thickening sauces and gravies

or making basic pasta and noodle doughs Its lighter texture compared to bread flourbut sturdier structure than cake flour allows it to perform well across a wide range ofrecipes when proper techniques are followed

Figure 2.1 Illustration of All-purpose flour

While all-purpose flour can be used to make noodles in a pinch, it may not produceoptimal results compared to specialized noodle flours With a moderate protein andgluten content of around 10-12%, all-purpose flour will yield noodles with a mediumchewiness – not overly soft but also lacking the firm, resilient bite of noodles madewith higher protein flour The noodle strands will have a relatively even structure with

a slightly rough, matte appearance rather than the smooth, glossy surface of noodlesmade from dedicated noodle flour

Noodles from all-purpose flour also tend to cook faster but can become sticky andsoggy if overcooked or left to sit after boiling In terms of mouthfeel, these noodles willhave a heavier, more filling texture lacking the delicate, elastic chew of noodles madewith special-purpose flour While all-purpose flour can work in a pinch, using specialtynoodle flour optimized for the desired Asian or Italian noodle variety will producesuperior texture, cooking quality, and overall noodle eating experience All-purpose isversatile but has limitations for achieving an authentic noodle product

Although not ideal for achieving an authentic texture, all-purpose flour offers severaladvantages when making noodles It is widely available, inexpensive, and versatile forvarious baking needs

2.2 Additional ingredients

2.2.1 Egg

The addition of eggs offers several crucial benefits when making noodles Firstly, theprotein in egg whites helps create a stronger gluten network, resulting in a firmer andchewier noodle texture Egg yolks contribute an appealing warm yellow color, makingthe noodles more visually enticing Both the whites and yolks provide a natural richnessand depth of flavor to the noodles The fat content of egg yolks also lends a smooth andsilky mouthfeel, preventing the noodles from becoming dry or stringy Moreover, eggsare a valuable source of protein, vitamins, and minerals, enhancing the nutritional value

of the noodles Eggs act as a binding agent, allowing the flour mixture to cohere into apliable dough that can be rolled or extruded into noodle strands Due to these advantages,eggs are considered an indispensable ingredient in many traditional noodle varieties, such

as Italian pasta and Chinese egg noodles, optimizing flavor, texture, and overall eatingexperience

Figure 2.1 Illustration of Eggs

2.2.2 Salt

Salt plays a crucial role in the noodle-making process, serving several importantfunctions It enhances and balances the flavor of the noodles, preventing them fromtasting bland or one-dimensional

In fresh noodle doughs, salt helps control the fermentation process of the yeast in theflour, preventing the noodles from becoming overly puffed or losing their structure.Salt also strengthens the gluten network, resulting in a firmer and chewier noodletexture.

It improves the noodles' ability to absorb and retain moisture during cooking,preventing them from becoming dry or stringy Additionally, salt acts as a preservative,slowing down the spoilage process and extending the shelf life of the noodles

It also regulates the Maillard reaction (browning reaction between sugars andproteins) among the flour components, ensuring an even and appealing noodle color.However, it is essential to use salt judiciously, as excessive amounts can make thenoodles overly salty and negatively impact their flavor Finding the right balance of salt

is crucial to achieving the perfect taste and texture in noodles

Figure 2.2 Illustration of Salt

2.2.3 STPP

STPP (Sodium Tripolyphosphate) is an additive commonly used in

noodle production, serving several essential functions It strengthens

the gluten network in the flour, resulting in a more robust noodle

structure that is firmer and chewier This helps the noodles maintain

their shape and prevents them from breaking apart during cooking

STPP also contributes to a softer and more pliable noodle texture,

making them tender and elastic, leading to an improved mouthfeel

and chewing experience Additionally, it enhances the noodles' ability

to retain moisture during cooking and slows down moisture loss as

the noodles cool, preventing them from becoming dry or stringy

The moisture-retaining property of STPP also helps extend the

noodles' shelf life, keeping them fresh and soft for longer periods

Furthermore, STPP imparts a glossy and attractive sheen to the

noodle surface, creating a visually appealing appearance

However, it is crucial to follow the recommended dosage guidelines,

as excessive use of STPP can raise food safety concerns When used

appropriately, STPP can significantly improve the quality and overall

eating experience of noodles

Figure 2.3 Illustration of STPP

2.2.3 Kansui salt

Kansui salt, a mixture of regular salt and an alkali (typically a phosphate alkali), iswidely used in the production of East Asian noodles, such as Chinese and Japanesenoodles Kansui salt serves several crucial functions in noodle-making

First, it strengthens the gluten network in the flour, creating a more robust and elasticgluten structure This results in noodles with a firm, chewy texture and improved waterabsorption Additionally, the alkaline nature of Kansui salt enhances the chewiness and

al dente bite of the noodles, contributing to a more enjoyable eating experience

The strengthened gluten network also helps the noodles maintain their shapethroughout the cooking process, preventing them from breaking apart or becomingmisshapen Kansui salt also imparts a distinctive natural yellow color and rich, savoryflavor to the noodles.

Furthermore, the improved shape retention and elasticity provided by Kansui saltextend the shelf life of the cooked noodles However, it is essential to use Kansui salt inthe appropriate quantities and ensure its source is safe to maintain food quality andsafety standards

Kansui salt is a vital ingredient in achieving the traditional chewy and flavorfultexture of East Asian noodles

Figure 2.4 Illustration of Kansui

2.2.4 CMC

CMC (Carboxyl Methyl Cellulose) is an additive commonly utilized in

noodle production, serving several essential functions Its exceptional

water-binding capacity helps noodles retain moisture, preventing

them from becoming dry and stringy after cooking This water

retention also contributes to prolonging the noodles' softness and

chewiness over an extended period

CMC enhances the noodles' structure and chewiness by interacting

with the gluten proteins, resulting in a more robust and resilient

texture that resists breakage Additionally, it creates a thin coating

that inhibits noodle strands from sticking together during and aftercooking

CMC also imparts a smooth and glossy surface to the noodles,improving their mouthfeel and overall eating experience.Furthermore, it stabilizes the flour mixture, preventing separation ordeterioration during the noodle-making process

However, it is crucial to use CMC in appropriate quantities, asexcessive amounts can lead to undesirable effects or food safetyconcerns When used properly, CMC acts as a valuable additive,enhancing the quality and overall experience of noodle products

Figure 2.5 Illustration of CMC

2.3 Methods

2.3.1 Formulation

Ingredients Sample 1 Sample 2 Sample 3 Sample 4 Sample

5

Sample6All-purpose

Na C02 3+0.1 gSTPP)

(g)

15

Dry mixing

Purpose :

Distribute the dry components like flour, salt, and any additives ,ensuring consistent flavor throughout the dough It incorporates air,creating a light, chewy texture Additionally, dry mixing prepares theingredients for the subsequent kneading process, allowing for betterintegration Crucially, it allows gauging the precise water amountneeded for the ideal dough consistency This step is vital forachieving quality noodles

Rolling

Noodles Cutting

Figure 2.6 Illustration of Ingredients

Procedure :

The dry ingredients like flour, salt, and any seasonings are combined together in a largebowl Using a spatula or fork, the ingredients are vigorously mixed and tossed until fullyincorporated and evenly distributed throughout the dry mixture

After combining dry ingredients, the liquid (water/eggs) is poured into the bowl Usingspatula , the liquid is gradually incorporated by pulling the dry mixture into the center.Mixing continues until a shaggy dough forms with no dry pockets remaining

Kneading

Purpose :

Kneading develops gluten for elasticity and shape It evenly mixes ingredients andincorporates air pockets for texture Kneading adjusts dough consistency ideal for noodleproduction Proper kneading primes the dough for rolling/extruding into noodles.Procedure :

The shaggy dough is kneaded on a lightly floured surface by pressing away with theheel of the hand, folding, and turning repeatedly This develops gluten strands, makingthe dough smooth and elastic Kneading continues until the dough passes the window

pane test by forming a thin membrane when stretched The pliable dough is then readyfor resting.

Cold fermentation

Purpose:

to evenly distribute moisture, strengthen disulfide bonds, form bonds

between gluten and lipids, and stabilize the gluten network in

preparation for the subsequent rolling, cutting, and shaping

processes

Procedure:

After kneading, the dough is tightly wrapped and placed in the

refrigerator's cool compartment for 60 minutes

Rolling

The dough sheet is cut into noodles by following the sheeting direction after beingthinned to the desired thickness The cutting rolls determine the noodle strands' breadthand shape In this experiment, dough sheet is cut into uniform noodle strands with thewidth of 1 mm

2.3.3 Cooking quality

2.3.1 Cooking time

Noodle quality is significantly impacted by cooking time Optimally cooked noodlesshould have a chewy, robust bite without surface stickiness In this experiment, 5 grams

of each noodle sample is placed in a pot containing 500 ml of boiled water Be sure toclose the lid when boiling Cooking time is calculated from the moment the noodles areadded until the noodles are completely gelatinized When the white core in the middle ofthe noodles disappears, the noodles are considered to be completely gelatinized (thenoodles are completely floating on the surface of the water)

2.3.2 Water absorption capacity of noodles

Water absorption is determined by the volume (ml) of water absorbed by the noodles duringcooking per unit weight of noodles (through the difference in mass between the noodlessample before and after gelatinization) The completely gelatinized noodle strands aredrained to remove water The water absorption of noodles is determined by the formula:

Where,

W: Water absorption capacity (%)

M1 : Mass of noodles before gelatinizing

M2 Mass of noodles after gelatinizing

3 Results and discussion

Figure 3.1 Illustration of 6 sample

3.1 Effect of food additives on cooking time of noodles

Table 1.1: Cooking time

**Sample 1**: A dough without any additives forms an unstable structure that easilybreaks apart in a short period

**Sample 2**: Due to the presence of STPP, ether or ester bonds form between hydroxylgroups on the same molecule, creating cross-linking Consequently, Sample 2 requires alonger cooking duration compared to Sample 1

**Sample 3**: The incorporation of Kansui extends the development time of the flourand tends to yield a stronger dough consistency Kansui alters hydrophobic interactionsand electrostatic forces, playing a pivotal role in binding gluten proteins and developing athree-dimensional polymer network As a result, Sample 3 exhibits the longest cookingtime when only considering samples with a single additive.

**Sample 4**: CMC enhances the interaction between hydrocolloids and starches,enabling them to retain more water, making them more mobile during heating Therefore,

it accelerates the starch gelatinization process, rendering Sample 4 as the quickest toincubate

**Sample 5**: The simultaneous addition of three additives significantly reinforces thestructure of the dough Each additive serves a distinct purpose, such as increasing cross-linking, viscosity, or the stickiness of the dough Consequently, the cooking time ofSample 5 will surpass any sample containing only one additive

3.2 Effect of food additives on water absorption of noodles

Table 1.2: Water absorption

This is a sample without additives, in the production formula with NaCl salt According

to the announcement of Beck et al (2012), increasing the salt concentration in the

product will lead to a decrease in water absorption Therefore, through the experimentalprocess, it can be seen that this is the sample with the lowest water absorption

Sample 2:

The hydroxyl groups in the phosphate molecule (obtained from substances like STPP, orsodium tripolyphosphate) play a crucial role They promote interaction between thephosphate and the starch chain, leading to stabilization of the amorphous region withinstarch granules

Interestingly, when a small amount of STPP is added to starch, it enhances the waterabsorption of the gluten protein compared to samples without STPP

Sample 3:

Alkaline salt addition has an intriguing effect: it reduces water absorption whileincreasing cooking losses.(Zhao et al., 2005) This phenomenon arises due to theformation of a strong protein-starch network structure facilitated by disulfide bonds.Essentially, the starch and protein collaborate to create a robust matrix

3.3 Sensory evaluation of fresh noodles

Character istic yellow color

of kansui

lightest yellow

The yellow color is slightly duller and darker

The bright color resembles pattern 1, due to the avocado,

than the noodle sample 1

than sample 4 the yellowcolor is

slightly bluish

Moderate toughness Tougherand more moist than sample 1

Toughest sample toughnessequivalent

of powder

Character istic taste and smell of Chinese noodles

slightly smelling

of powder

Characteri stic taste and smell of Chinese noodles

Lightly fragrant avocado, slightly smelling of flour

Table 1.3: Sensory evaluation of five tested samples

Additives added have different effects on the toughness of noodles

Sample 1 should not add any additives: when stored in room conditions, the water in thenoodles is easily evaporated, resulting in dryness and brittleness

Sample 2 and 3 are more flexible Both STPP and kansui establish cross-links betweenwheat proteins As a result, the gluten network becomes more stable

There is also increased water retention, so it will be more humid than sam 1

Sample 4 with support from CMC increases water absorption, contributes to morethorough hydration of flour components, increases gluten network formation However, ifcmc is removed a lot, it will have a bad smell, affecting the taste of the noodles aftercooking

Sample 5 synthesizes the above 3 additives, adjusting the structure and quality ofnoodles better than the rest

4 Conclusion

Noodles, in their various forms, have become a staple in cuisines around the world.From the delicate vermicelli of Asia to the hearty spaghetti of Italy, noodles offer adiverse array of textures and flavors In recent years, there has been a surge in

popularity for noodle dishes globally, driven by their versatility and accessibility.Whether enjoyed in a comforting bowl of ramen or as a vibrant stir-fry, noodlescontinue to captivate taste buds and inspire culinary innovation With the rise ofglobalization, traditional noodle recipes have traveled far beyond their country oforigin, finding their way onto menus in restaurants and homes worldwide

Today, noodles serve as a delicious canvas for creativity, accommodating a widerange of dietary preferences and culinary traditions As demand for convenience andauthenticity grows, the market for instant noodles has also expanded, offering quickand easy meal solutions for busy lifestyles Despite their simplicity, noodles hold aprofound cultural significance, symbolizing comfort, nourishment, and the joy ofshared meals Whether slurped from a street food stall in Bangkok or savored in aMichelin-starred restaurant in Tokyo, noodles remain a beloved and versatile dishcherished by people of all ages and backgrounds

Reference

1 Zhao et al (2005) Journal of Food Science, 70(6), E337-E342.

2 Bin Xiao Fu Asian noodles: History, classification, raw materials, and processing

Canadian International Grains Institute, Food Research International 41, Canada,

2008

3 Li-Fang Shao, Xiao-Na Guoa, Man Lic, Ke-Xue Zhu Effect of different mixing and

kneading process on the quality characteristics of frozen cooked noodle LWT - Food

Science and Technology, China, 2018

4 Patricia Y Hester Chapter 24 - The Use of Egg and Egg Products in Pasta Production Egg Innovations and Strategies for Improvements, Department of Animal Sciences Purdue University, United States, 2017

5 Gary G Hou Chapter 2 - Wheat and flour quality requirements Asian Noodle

Manufacturing: Ingredients, Technology, and Quality, 2020.

LESSON 2: GLUTEN-FREE NOODLES PROCESSING

1 Overview

Gluten-free noodles is a type of food production made mainly from rice flour (ricepowder) Rice flour is a type of flour made from finely milled rice Wet milling is theprocess of milling rice grains that have been soaked in water before grinding, or drymilling of dry rice grains Usually, "rice flour" refers to dry-milled rice flour whichcan be stored Rice flour is a common substitute for wheat flour It is also used as athickening agent in recipes that are refrigerated or frozen since it inhibits liquidseparation In Vietnam, gluten-free noodles are divided into different dishes based ondifferent regions such as Trang Bang gluten-free noodles in Tay Ninh, fish gluten-freenoodles in Nha Trang or duck gluten-free noodles in Ben Tre,

Figure 1 Gluten-free noodles with shrimp

2 Ingredients and research methods

grains, despite the word glutinous, there is no wheat gluten involved The rice flourused in this lesson is Tai Ky rice flour which is made from medium-grain rice

Figure 2.1 Tai Ky Rice flour

Figure 2.2 Tai Ky Tapioca starch

2.1.3 STPP

Sodium tripolyphosphate (STPP), the sodium salt of the polyphosphate penta-anion,also known as pentasodium tripolyphosphate or sodium triphosphate, is a syntheticingredient mainly used for retaining moisture in fish The European food additivenumber for it is E451(i) With the capability of maintaining water, the primary uses offood grade sodium tripolyphosphate are to improve the eating quality in foodprocessing, especially in meat and fish products It may also be used as a foodstarch modifier

2.1.4 Xanthan gum

Xanthan gum, a natural polysaccharide produced through the fermentation of sugars

by the Xanthomonas campestris bacterium, has revolutionized the food industry withits remarkable versatility Widely recognized as a thickening and stabilizing agent,xanthan gum has become a famous additives in the world It was approved for use infoods in 1968 and is accepted as a safe food additive in the US, Canada, Europeancountries, and many other countries, with E number E415, and CAS number 11138-66-2

Its wide-ranging applications, from thickening sauces to improving gluten-freebaking, showcase the profound impact of this natural thickening agent on the texture,stability, and sensory attributes of a diverse array of food products

- Technical balance

- Electric dough rolling machine

- Manual dough cutting machine

Mixing 1:

Mix all the ingredients together to form a paste Salt and food additives are usedafter quantitative weighing, which should be dissolved evenly with water before mixing Purpose: Evenly distribute all ingredients, convert the ingredients from solid andliquid state to pasty form

Figure2.3 Mass paste after mixing

After mixing, the ingredients have been distributed evenly, giving the dough a break

of 10-15 minutes Purpose: Helps starch grains absorb water and expand

Gelatinization:

After resting the dough for 10-15 minutes, proceed to preliminarily profile thedough by placing it on a hot pan and stirring until the dough softens

Note: Do not gelatinize the dough mass at too high a temperature, because the water

in the dough mass will evaporate quickly, the dough mass may be too dry (may changecolor or burn) on the outside but not cooked inside While gelatinizing the dough mass onthe pan, it is necessary to stir the dough mass continuously, evenly so that the dough mass

is in even contact with the hot pan, the temperature is more evenly distributed, the doughmass cooks more evenly

Purpose: Partially cook the dough mass, the water evaporates, and transfer thedough from a pasty state to a kneadable dough mass

Figure 2.4 Starch gelatinization

is easily broken when put into the rolling machine if the kneading has notarrived

Purpose: Create a dough block that meets the requirements of favorable for therolling and cutting process

Figure 2.5 Dough mass after being kneaded

Rolling dough:

After the dough mass has been satisfactory Put the dough mass into the rollingmachine, adjust the rolling shaft to a size that matches the thickness of the soup

cake fiber, neither too thick nor too thin Roll out the dough until the dough leavesare obtained evenly, smoothly, uniformly thick and do not tear the edges.

Note:

- The dough block can be adjusted in the form of a cylinder before rolling sothat it can be rolled into a dough leaf of the desired length, suitable for thelength of the noodles

- Do not let the dough block become a sphere and then roll it because whenentering the rolling shaft, the dough block will be rolled horizontally to form

a dough leaf of unwanted length

- When rolling dough, it is recommended to cover the outside of the doughblock with additional lining, because the main raw materials of the noodlesare rice flour and tapioca flour, so it is easy to stick to the rolling shaft, notrolling into leaves as desired

Purpose: Bring the dough mass to the right thickness

Cutting the dough:

After rolling the dough leaf to the desired thickness, proceed to cut this dough leaf intoevenly spaced noodles of about 1mm with a cutter

Note:

- It is recommended to coat the flour layer on the dough leaves after rolling

to prevent the noodles from sticking together after coming out of the cutter

- When using the cutter, it is necessary to rotate evenly, continuously toobtain noodles with uniform size, without jagging

Purpose: Create fiber shape for noodles

Figure 2.6 Fresh noodle after the cutting process.

3 Results and discussion:

3.1 Product analysis methods:

Determine the cooking qualities of soup: (AOAC,2000, revised)

The cooking quality of the soup yarn is determined through the cooking time and waterabsorption ability of the noodles Here we practice determining the ability of freshnoodles to absorb water

Water absorption capacity of fresh noodle (%)

The method of determining the water absorption of soup cake fibers was conductedaccording to AACC (2000) Weigh 5g of boiled soup in 250 ml of boiling water for 5minutes After that, drain within 1 minute Weigh the mass of the soup cake after beingdrained

G1: Mass of soup cake before boiling (g)

X1: Water absorption (%)

3.2 Results:

Table 4.1: Results obtained after conducting the survey

Table 4.2: Statistical quantities describe the ability of fresh noodle samples to absorbwater

The p_value (sig.) ≤ α (significance level) rejects the Ho hypothesis, i.e there is ameaningful relationship between the variables to be tested

We see that p_value (Sig.) < 0.05 → Rejection of the Hohypothesis → There was astatistically significant difference in the cooking time of the noodle samples

Discuss:

The sample 1 has the main ingredient is rice flour, without the addition of tapioca flour aswell as additives This model has the worst water absorption compared to the rest This isconsidered a standard sample for comparison with other samples Starch grains oftenarrange to create gaps for water molecules to penetrate (Sarko & Wu, 1978)

The sample 2 has the addition of tapioca flour, so the water absorption rate is higher thanthe sample 1.The reason is that tapioca powder has a high content of amylopectin, whengelatinized, these vessels will bind to water, increasing the water absorption capacity ofstarch

The sample 3 is a sample with the addition of tapioca flour and STPP As argued in thesample 2, when tapioca powder is added, the ability to absorb water will increase Inaddition, the addition of STPP also increases water absorption due to STPP's ability toform either ethers or esters that connect bonds between hydroxyl groups (-OH) on thesame molecule or between starch molecules (Rutenberg and Solarek, 1984) Therefore, it

is harder for water to interact with starch particles Polyphosphates also facilitategelatinization of starch and help noodles absorb and retain more water