Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated <scp>RS4</scp> wheat starch

Abstract

RS4 could be used as a functional ingredient to replace up to 40% of hard wheat flour for making Asian noodles while maintaining their hardness after cooking. The extensibility of cooked noodles with high RS4 could be noticeably enhanced by supplementation with vital wheat gluten in the composite flour (RS/flour = 40/60). © 2020 Society of Chemical Industry.