Characteristics of Starch Networks within Rice Flour Noodles and Mungbean Starch Vermicelli

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Abstract
Starchy networks within mungbean starch vermicelli and rice flour noodles are characterized by differential scanning calorimetry, X‐ray diffraction, mild acid hydrolysis, and gel permeation studies. In these products, native starch structures disappeared but new crystalline organizations were found. An amylopectin‐based crystallinity was evident from its B‐type diffraction pattern, melting endotherm at 50°C and high susceptibility towards mild acid hydrolysis. In addition, amylose‐based structures were present either in the complexed form (V‐type) in rice flour noodles, or in the retrograded form (B‐type) in both pasta‐like products. These latter crystallites were highly resistant towards mild acid hydrolysis and melted at high temperatures. Both glutenfree pasta‐like products exhibited good cooking behavior which can be attributed to these amylose networks.