Publication no. C-2003-0415-04R |  VIEW ARTICLE

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles.

Chul Soo Park (1), Byung Hee Hong (2), and Byung-Kee Baik (1,3). (1) Research associate and assistant professor, Department of Food Science & Human Nutrition and IMPACT, Washington State University, Pullman, WA 99164-6376. (2) Professor, Division of Biosciences and Technology, Korea University, Seoul, Korea. (3) Corresponding author. Phone: (509) 335-8230. E-mail: <bbaik@wsu.edu> Fax: (509) 335-4815. Cereal Chem. 80(3):297-303. Accepted January 17, 2003. Copyright 2003 American Association of Cereal Chemists, Inc.

Protein characteristics of wheat flours from various wheat classes, and of commercial flours for making noodles, were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles, as well as to identify protein quality required for making white salted noodles. SDS sedimentation volume based on constant protein weight, mixograph mixing time, and proportions of salt- and alcohol-soluble protein of three commercial flours for making noodles were more similar to those of hard wheat than to soft wheat flours. SDS sedimentation volume of commercial flours for making noodles based on constant protein weight ranged from 38.5 to 40.0 mL and was higher than those of most soft wheat flours. Mixograph mixing time and proportion of salt-soluble protein of hard and commercial flours for making noodles were >145 sec and mostly <13.8%, respectively, while those of club and soft wheat flours were < 95 sec and >15.0%. Both protein content and protein quality, as determined by SDS sedimentation volume based on constant protein weight, mixograph mixing time, proportion of salt-soluble protein, and score of HMW-GS compositions correlated with optimum water absorption of noodle dough and hardness of cooked white salted noodles.