DOI: 10.1094/CC-82-0504 |  VIEW ARTICLE

Alkaline-Carbonate Noodles from Hard Winter Wheat Flours Varying in Protein, Swelling Power, and Polyphenol Oxidase Activity.

L. F. Zhao (1) and P. A. Seib (2,3). (1) MGP Ingredients, Inc., Atchison, KS 66002. (2) Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506. (3) Corresponding author. Phone: 785-532-4088. Fax: 785-532-7010. E-mail: <pas@wheat.ksu.edu> Cereal Chem. 82(5):504-516. Accepted May 16, 2005. Copyright 2005 AACC International, Inc.

The effects of wheat protein and starch on yellow-alkaline noodles have not been fully clarified. Twenty-four hard winter wheats with varying protein, hot-water swelling power (SP(95)), and polyphenol oxidase (PPO) activity were milled into long-patent and short-patent flours. Protein, SP(95), and PPO activity in the 48 flours were 8.2–12.9%, 16.2–24.1 g/g, and 80–157 DeltaA(480)/mg of protein/min, respectively. Lightness of raw noodles declined with increasing protein and PPO levels but yellowness decreased and then increased. Tensile force to break the cooked noodles was positively correlated with SP(95) and protein. Compression (50%) force of noodles made from flour with high SP(95) approximately 21 g/g, averaged approximately 20% below those made from low SP(95) approximately 17 g/g of flour. Compression force was measured in the long dimension of a single noodle strand using a rectangular probe. The instrumental measurements suggest that alkaline noodles made from a single-null partial-waxy wheat with medium SP(95) approximately 19.9 g/g will have a tender bite and a cohesive texture compared with those from a low SP(95) wheat with a hard bite and fracturable texture. Furthermore, alkaline noodles from a double-null partial-waxy wheat with high SP(95) will have an extra soft bite unless flour protein is above approximately 12.5%. Hard-white, dual-purpose wheat should have a low level of PPO and, depending on the preferred noodle-eating texture, a low to medium SP(95) level. Such wheats with medium protein levels (11–12%) are well suited for alkaline noodles because of improved color and surface smoothness, whereas the same wheats with 12–13% protein are well suited for bread. Wheats with medium SP(95) also reduce cooking loss and increase cooked yield.