  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Asian salted noodle quality: Impact of amylose content adjustments using waxy wheat flour. GANG GUO (1), D. S. Jackson (1), and R. A. Graybosch (2). (1) Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919; (2) USDA-ARS, Lincoln, NE 68583-0915.
Amylose content or the ratio of amylose to amylopectin impacts starch properties, and further influences food processing and final product quality. Wheat varieties popular for noodles have less amylose than wild-type wheats, but the optimal amylose content in flours for noodle making has not been determined. This research was designed to test the relationship between amylose content and Asian salted noodle quality. One waxy wheat flour and two wild-type flours (hard red winter and hard white winter wheat) were analyzed. The waxy flour had a Farinograph water absorption value as high as 80%, while it was approximately 59% for the wild-type flours. Mixes of waxy and wild-type flours were processed into noodles using a small-scale laboratory method; the range of amylose contents was 0 ~ 27%. Noodle processing properties and sensory characteristics of cooked final products were altered due to the variations in sample amylose content. The noodles from lower amylose content mixes had higher weight gain values from cooking (80 ~ 140%) and lower Texture Profile Analysis (TPA) hardness numbers (300 ~ 700 g). Relationships between amylose content and noodle discoloration as well as TPA cohesiveness, gumminess, chewiness and springiness were also studied.
Copyright 2001
The American Association of Cereal Chemists