Alkaline‐Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity

Abstract

Cereal Chem. 82(5):504-516The effects of wheat protein and starch on yellow-alkaline noodles have not been fully clarified. Twenty-four hard winter wheats with varying protein, hot-water swelling power (SP 95 ), and polyphenol oxidase (PPO) activity were milled into long-patent and short-patent flours. Protein, SP 95 , and PPO activity in the 48 flours were 8.2-12.9%, 16.2-24.1 g/g, and 80-157 ∆A 480 /mg of protein/min, respectively. Lightness of raw noodles declined with increasing protein and PPO levels but yellowness decreased and then increased. Tensile force to break the cooked noodles was positively correlated with SP 95 and protein. Compression (50%) force of noodles made from flour with high SP 95 ≈21 g/g, averaged ≈20% below those made from low SP 95 ≈17 g/g of flour. Compression force was measured in the long dimension of a single noodle strand using a rectangular probe. The instrumental measurements suggest that alkaline noodles made from a single-null partial-waxy wheat with medium SP 95 ≈19.9 g/g will have a tender bite and a cohesive texture compared with those from a low SP 95 wheat with a hard bite and fracturable texture. Furthermore, alkaline noodles from a double-null partial-waxy wheat with high SP 95 will have an extra soft bite unless flour protein is above ≈12.5%. Hard-white, dual-purpose wheat should have a low level of PPO and, depending on the preferred noodle-eating texture, a low to medium SP 95 level. Such wheats with medium protein levels (11-12%) are well suited for alkaline noodles because of improved color and surface smoothness, whereas the same wheats with 12-13% protein are well suited for bread. Wheats with medium SP 95 also reduce cooking loss and increase cooked yield.

Noodle quality of winter wheat cultivated in sustainable farming systems

“…The major quality criteria for noodle wheat are bran colour, kernel hardness, protein content, dough strength, and starch pasting properties (Crosbie & Ross, 2004). Execution of correct milling procedures is very critical to ensure the resulting noodle flour has bright colour, low ash content, low level of damaged starch, and fine particles (Park, Baik, 2004;Ross et al, 1997;Zhao, Seib, 2005).…”

Breeding for Dual‐Purpose Hard White Wheat in the United States: Noodles and Pan Bread

“…Multiple researchers concluded that high starch pasting properties or high hot water swelling power, which are related, are negatively correlated with hardness and can therefore result in lower quality YANs (Miskelly and Moss 1985;Konik et al 1994;Batey et al 1997;Crosbie et al 1999;Zhao and Seib 2005;Ross 2006). However, some reports also indicate that high starch pasting or swelling power may increase noodle smoothness and elasticity (Konik et al 1994;Batey et al 1997;Akashi et al 1999;Zhao and Seib 2005;Ross 2006;Tanaka et al 2006).…”

“…However, some reports also indicate that high starch pasting or swelling power may increase noodle smoothness and elasticity (Konik et al 1994;Batey et al 1997;Akashi et al 1999;Zhao and Seib 2005;Ross 2006;Tanaka et al 2006). This presents a conflict where increased starch pasting properties improve some aspects of YAN quality but compromise noodle hardness.…”

“…This presents a conflict where increased starch pasting properties improve some aspects of YAN quality but compromise noodle hardness. The results of a small number of studies (Akashi et al 1999;Zhao and Seib 2005;Ross 2006) indicated that the softening effect of high starch pasting may be overcome by using flour with sufficiently high protein content (10-13%) and superior protein quality. In these situations, high starch pasting properties are beneficial in that YANs are more elastic, resulting in higher quality.…”

“…Multiple researchers determined that starch pasting values and hot water swelling power are correlated with flour amylose content (Moss 1980;Oda et al 1980;Miskelly and Moss 1985;Zeng et al 1997;Zhao and Seib 2005). Amylose is produced in the endosperm by the granule-bound starch synthase I (GBSSI) protein (Chao et al 1989;Yamamori et al 1994;Nakamura et al 1995).…”