This research was aimed to investigate the influence of esterified starches on the quality and texture of fresh noodles by adding starches with different amylose contents (<1%, 23%, 50%, 80%). The application of pulsed electric fields (PEF) during esterification can improve the introduction of acetyl groups. The peak viscosity of esterified waxy starch was decreased obviously from 4,238 to 79 mPa s by PEF assistance. Compared to the conventional method, esterified starch with higher amylose content (>23%) by PEF assistance can improve the appearance and elasticity of its uncooked noodles, while the addition of waxy starch esters showed an opposite trend. The influence of PEF‐assisted modification on the increase in cooking yield and the decrease in hardness was more obvious compared to conventional method. Additionally, waxy starch esterified by the dual method exhibited a decrease in rapidly digestible starch content during in vitro digestion.

中文翻译：

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新鲜面条的流变，质构和可消化特性：常规和脉冲电场辅助双重技术对直链淀粉含量范围内的淀粉进行酯化的影响

本研究旨在通过添加不同直链淀粉含量（<1％，23％，50％，80％）的淀粉来研究酯化淀粉对新鲜面条质量和质地的影响。在酯化过程中施加脉冲电场（PEF）可以改善乙酰基的引入。在PEF的帮助下，酯化蜡状淀粉的峰值粘度从4,238降至79 mPa s。与传统方法相比，通过PEF辅助获得的直链淀粉含量更高（> 23％）的酯化淀粉可以改善其未煮面条的外观和弹性，而添加蜡质淀粉酯则显示相反的趋势。与传统方法相比，PEF辅助改性对蒸煮产量增加和硬度降低的影响更为明显。另外，