  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Characteristics of noodles and bread prepared from wheat lines with reduced-amylose content. B.-K. BAIK (1), B. Paszczynska (1), and C. F. Konzak (2). (1) Washington State University, Department of Food Science & Human Nutrition and IMPACT, Pullman, WA 99164-6376; (2) Northwest Plant Breeding Company, 2001 Country Club Road, Pullamn, WA 99163.
Recent development of wheat lines with reduced-amylose content or amylose-free has drawn a lot of attention in the wheat industry, although potential benefits of their uses have not been fully defined. Partial-waxy wheat lines carrying two null alleles at either wx-A1 and wx-B1 loci or wx-B1 and wx-D1 loci along with wheat lines carrying single null alleles at wx-B1 locus and wild types of soft white and hard red wheat cultivars were used to analyze the influence of amylose content on textural properties of white salted noodles and on firmness of bread crumb during storage. Starch amylose content ranged from 15.4 to 18.7% in double null partial waxy wheat lines and 22.7 to 24.9% in both single null partial waxy lines and wild types of soft white wheat. Micro-visco amylograph peak viscosity of starch were over 420 B.U. in double null lines, 255 to 266 B.U. in single null lines, and lower than 136 B.U. in two soft white wheat cultivars. Double null partial-waxy lines produced much softer white salted noodles with increased cohesiveness, than did the wild types of soft white wheat, even though their protein content was much higher than those of soft white wheat. Pan breads baked from double null partial waxy lines exhibited softer crumb texture than those baked from a wild type of hard red spring wheat.
Copyright 2001
The American Association of Cereal Chemists