Publication no. C-2004-0126-03R |  VIEW ARTICLE

Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat.

Chul Soo Park (1) and Byung-Kee Baik (1,2). (1) Research associate and assistant professor, Department of Food Science & Human Nutrition and IMPACT, Washington State University, Pullman, WA 99164-6376. (2) Corresponding author. Phone: 509-335-8230. Fax: 509-335-4815. E-mail: <bbaik@wsu.edu> Cereal Chem. 81(2):165-171. Accepted August 28, 2003. Copyright 2004 American Association of Cereal Chemists, Inc.

Optimum cooking time of white salted noodles determined by sensory panel test ranged from 13.6 to 16.2 min in wheat of wild type in granule bound starch synthase (GBSS), from 16 to 17.4 min in B null in GBSS, from 11.4 to 12.4 min in commercial noodle flours, from 8.0 to 8.2 min in waxy wheat, and 14.2 min in BD double null. Both protein and starch amylose content of wheat significantly influenced water absorption for making noodles and cooking time of white salted noodles. Optimum cooking time of noodles increased as protein content of flour increased, except in waxy wheat flours. Waxy wheat flours, despite their high protein content (>17.1%), exhibited the shortest cooking time of noodles, signifying the influence of starch amylose content on cooking time of noodles. Gelatinization enthalpy of starch in noodles from waxy wheat, commercial noodle flour, and wild type wheat flour disappeared after 2, 6, and 10 min of cooking, respectively. Estimated cooking time based on the changes in amylograph onset temperature of noodles during cooking well matched with optimum cooking time as determined by sensory panel test, with a standard error of estimation of 1.23.