Table 2 presents a comprehensive thermodynamic analysis of the properties of GTN starch under different cooking methods The results show that heat treatment has a significant impact on the thermal cha

Table 2 presented a comprehensive thermodynamic analysis of the properties of GTN starch under different cooking methods. The results showed that heat treatment had a significant impact on the thermal characteristics of GTN starch. The gelatinization peak temperature of the original wheat starch was found to be 64.91 ℃ (as shown in Figure 4 and Table 2), which was slightly different from the reported value of 62.4 ℃ (Gunaratne et al., 2007). This difference could be attributed to the variation in the variety and origin of the wheat starch. The endothermic peak location of the starch in the noodles disappeared (at approximately 65 ℃) after cooking (as shown in Figure 4 A). This indicated that the starch granules inside the noodle were fully gelatinized under the OCT conditions.