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Changes in pasting properties of starches and textural properties of udon noodles with varying amylose
content. M. R. Lee and B.-K. Baik. Washington State University, Department of Food Science and
Human Nutrition, Pullman, WA 99164-6376.
Starch blends from waxy and non-waxy wheat were utilized to
determine the effects of amylose content on pasting properties of starch and textural properties of udon
noodles. The pasting properties of the starch blends, of which amylose content ranged from 0% and 24%,
were evaluated using a viscoamylograph. As the proportion of waxy wheat starch increased from 0% to
52%, peak viscosity increased from 210 to 640 B.U.; peak temperature decreased from 95.5 to 70°C;
breakdown viscosity increased from 210 to 300 B.U.; and setback viscosity decreased from 640 to 310.
Udon noodles were prepared through reconstitution of fractionated flour components (soluble, gluten,
tailing starch and prime starch blends with different amylose content) to determine the effects of amylose
content on noodle texture without interference of protein. The cooking loss of udon noodles prepared from
reconstituted flours ranged from 7.9 to10.5 compared to cooking loss of flours (7.2 - 9.3). As the waxy
wheat starch ratio increased from 0 to 20%, hardness of cooked noodles decreased significantly: from 8.65
N (0%) to 6.76 N (12%); to 5.90 N (16%); and to 4.49 N (20%). Cohesiveness increased from 0.653 to
0.674, but there was no change in springiness. Udon noodles prepared from flour blends of non-waxy and
waxy wheat exhibited a consistent decrease in hardness of cooked noodles, from 5.33N with 0% waxy flour
to 4.81 with 12% waxy flour, to 4.59N with 16% flour, to 4.30N with 20% waxy flour and to 3.081N with
100% waxy flour.
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