Relationship between Baking and Noodle Quality in Hard White Spring Wheat

Abstract

There is growing interest in the use of hard white wheat (Triticum aestivum L.) for both the production of oriental noodles and making bread. It would be desirable if new hard white wheat cultivars produced flour suitable for both purposes. Our objective was to address the feasibility of developing such dual purpose white wheats. We tested several hard white spring wheat lines grown in three locations in Montana for quality characteristics associated with both end‐use products. The hard white spring wheat lines had bread‐making quality similar to that observed for high quality hard red spring wheat check cultivars. The hard white spring wheat flours differed from Australian Standard White by producing significantly harder noodles that were not as bright, particularly after 24 h of noodle storage. Significant variation existed among the hard white lines for noodle color, suggesting selection during breeding might improve color characteristics. However, superior noodle color was correlated with low protein in two environments and with poor loaf volume in one environment. The challenge facing breeders in the development of dual purpose hard white spring wheats will be to improve noodle characteristics while maintaining good bread‐making qualities.

Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

“…In the case of WSN and YAN, variations in gluten properties (as indicated by farinograph parameters or SDSsedimentation volume) were found to have significant effects on noodle firmness, elasticity, and smoothness (Miskelly, 1981;Huang & Morrison, 1988;Konik et al, 1994;Ross et al, 1997;Lang et al, 1998). In contrast, variations in starch properties were been found to play a major role in noodle softness and viscoelastic properties (Crosbie, 1991;Crosbie et al, 1992Crosbie et al, , 1999Crosbie & Lambe, 1993;Yun et al, 1996;Toyokawa et al, 1989;McCormick et al, 1991;Konik & Miskelly, 1992;Konik et al, 1993).…”

Pan bread and dry white Chinese noodle quality in Chinese winter wheats

“…Although some knowledge has been gained regarding wheat quality requirements for DWCN, much more work is needed to define clearly DWCN quality criteria, which remain largely undefined in the 10 diverse agro-ecological zones where Chinese wheat is grown (He, 1999). Lang et al (1998) demonstrated the potential difficulty of developing high protein hard wheat for semiarid environments, that are suitable for both bread and Asian noodle products. Although cultivars with acceptable bread and Chinese noodle quality have been identified, the negative effect of very high protein content on colour was confirmed by Habernicht et al (2002).…”

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

“…Multiple researchers have investigated the ideal combination of starch and protein characteristics necessary to create a HW wheat cultivar with dual-purpose quality; however, this relationship has not been firmly established (Lang et al 1998;Davies and Berzonsky 2003). A dual-purpose, or dual-use, HW wheat variety could be used to produce both high-quality pan bread and Asian noodles if it had desirable quality attributes for both end-product types.…”

“…Grain yields of HW wheat often equal or exceed those of HRW or HRS wheat (Upadhyay et al 1984;Matus-Cádiz et al 2003). The bread-making qualities of HW wheat also are comparable to those of HRS wheat (Lang et al 1998). When milled to a common color standard, flour extraction rates of HW wheat are typically 1-3% higher than those of HRS wheat (Boland and Dhuyvetter 2002).…”

“…More HW bran than HRS bran can be included in flour without adversely affecting product color and flavor (McCaig and DePauw 1992). Because of these characteristics, HW wheat is preferred for making Chinese noodles, which are popular in Asian countries (Lang et al 1998;Seib et al 2000). HW wheat has gained attention in the United States as the demand for high-quality HW wheat has increased around the world.…”