91C-38 |
Alkaline-carbonate noodles made from hard winter wheats |
L. F. ZHAO and P. A. Seib. Dept. of Grain Science & Industry, Kansas State Univ., 205 Shellenberger Hall, Manhattan, KS 66506 Alkaline-Carbonate Noodles Made from Hard Winter Wheats Asian noodles are broadly classified into white table-salt noodles and yellow alkaline-carbonate noodles. The effects of wheat starch and protein have been studied extensively for salt noodles. Protein quantity and quality are correlated with salt noodle processing parameters and eating quality. Increased swelling power of flour correlates highly with the preferred soft and elastic texture of cooked salt noodle. The effect of starch swelling on alkaline noodle texture has not been defined. The objective of this study was to determine the effect of starch swelling on the texture (instrumental) of cooked alkaline noodles made from flours milled from three hard-winter wheat varieties: Lakin white wheat having a low level of polyphenol oxidase (PPO), Ike red wheat with a reduced level of amylose, and KS2137 red wheat with an average level of both PPO and amylose. Lakin wheat flours produced bright yellow alkaline noodles due to low PPO, whereas the other two red wheat flours gave less bright and somewhat brown noodles (p<0.05). Lakin flours gave low hot-water (95°C) swelling (17.6-18.7 g/g), while Ike wheat flours gave medium-high swelling (21.5-24.1 g/g). Lakin cooked noodles showed 30% lower tensile strength at break than did Ike noodles (p<0.05). In addition, the tensile strength of Lakin noodles was approximately equal to those of noodles made from a commercial Japanese alkaline-noodle flour containing 12.6% protein (p<0.05). The instrumental tensile data on the cooked noodles indicated that, in addition to the effect of flour protein, the hot-water swelling of a wheat flour may influence the eating texture of alkaline noodles. A medium to low-protein crop from a dual-purpose white wheat may be advantageous to Asian noodles, while a high-protein crop is best suited for bread.
Session 91C, Food Engineering: Food process engineering
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