Effect of different starch acetates on the quality characteristics of frozen cooked noodles.

The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze-thaw stability, and crystalline morphology analyzed by XRD ( < .05).