Characteristics of Noodles and Bread Prepared from Double‐Null Partial Waxy Wheat

Abstract

Cereal Chem. 80(5):627-633Double-null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double-null partial waxy wheat flours contained 15.4-18.9% amylose and exhibited higher peak viscosity than starches of single-null partial waxy and regular wheat flours, which contained 22.7-25.8% amylose. Despite higher protein content, double-null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double-null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

“…Naturally, attention must be paid to the proper selection of the testing and sampling conditions, in order to obtain reliable data; knowledge of the philosophy of the method, its terminology, and how the parameters are calculated permit a good interpretation of the results. [3] The kind of sample is very important; sometimes the TPA measurements are marked on a whole slice of breadcrumb [5][6][7][8][9][10][11][12] or on a segment of a breadcrumb slice. [13][14][15][16][17] Moreover, the textural properties of a breadcrumb are tested with pieces of bread of different initial thickness.…”

The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley

“…For example, the addition of microbial transglutaminase has been shown to increase shear strength of boiled Chinese noodles and to improve bite resistance, 7 whereas the incorporation of partial waxy starch into the white salted noodles resulted in a softer, less adhesive but more cohesive noodle texture. 8 Fortification of wheat flour with minerals and/or vitamins, and incorporation of whey protein concentrate or bean flour to increase the proportion of essential amino acids in noodles is becoming more common in many countries. 9 -12 Current knowledge about the health benefits of dietary fiber in relation to prevention of constipation, reduction of the risk of colorectal cancer and promotion of colonic health by stimulating the growth of beneficial gut microflora (prebiotics) has also roused interest in increasing the fiber content in noodles.…”

DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat

“…These waxy markers are already being employed in breeding programs not only in Japan, but also in the USA and China, where they are used to assist in the development of both partial and fully waxy lines. Since partial waxy wheat flour is not only desirable for udon noodle production, but also has positive effects on the quality of bread and pasta products, including slower firming during bread storage and lower cooking losses for pasta 1,17,22 , we expect that the use of the markers described here will continue to facilitate wheat breeding programs not only in Japan but throughout the world.…”