Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours

Asian noodles were prepared by an objective laboratory method that included adding optimum water to the dry ingredients, mixing the ingredients to homogeneous salt distribution, and sheeting of the dough under low shear stress. The lightness (L*) values of alkaline‐ and salt‐noodle doughs made from 65% extraction hard white wheat flours (except KS96HW115 flour at ≈70% extraction) were higher than those from 60% extraction hard red wheat flours (except Karl 92 flour at ≈70% extraction). A hard white spring wheat, ID377s, and a Kansas line of hard white winter wheat, KS96HW115, to be released in 2000, gave the highest L* values for dough sheets stored for 2 and 24 hr at 25°C. Cooking losses were 5–9 percentage points higher for alkaline noodles than salt noodles, but the cooking yields of the two types of Asian noodles were almost the same. Cooked alkaline noodles made from a high‐swelling flour (SP₉₃≈21 g/g) gave higher tensile strength than those made from several low‐swelling flours (SP₉₃ ≈15 g/g) with the same protein contents (≈12.5%). However, the cooked salt noodles gave the same tensile strength.     

Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles

The effect of amylose content of starch on processing and textural properties of instant noodles was determined using waxy, partial waxy, and regular wheat flours and reconstituted flours with starches of various amylose content (3.0–26.5). Optimum water absorption of instant noodle dough increased with the decrease of amylose content. Instant noodles prepared from waxy and reconstituted wheat flours with ≤12.4% amylose content exhibited thicker strands and higher free lipids content than wheat flours with ≥17.1% amylose content. Instant noodles of ≤12.4% amylose content of starch exhibited numerous bubbles on the surface and stuck together during frying. Lightness of instant noodles increased from 77.3 to 81.4 with the increase of amylose content of starch in reconstituted flours. Cooking time of instant noodles was 4.0–8.0 min in wheat flours and 6.0–12.0 min in reconstituted flours, and constantly increased with the increase in amylose content of starch. Hardness of cooked instant noodles positively correlated with amylose content of starch. Reconstituted flours with ≤12.4% amylose content of starch were higher in cohesiveness than those of wheat flours of wild‐type and partial waxy starches and reconstituted flours with ≥17.1% amylose content. Instant fried noodles prepared from double null partial waxy wheat flour exhibited shorter cooking time, softer texture, and higher fat absorption (1.2%) but similar color and appearance compared with noodles prepared from wheat flour of wild‐type starch.     

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

A hard white spring wheat was milled to yield three patent flours with different starch damage levels by manipulating reduction grinding conditions, and each flour was sieved to give three different particle sizes (85–110, 110–132, 132–183 μm). Raw alkaline noodles were prepared using either 1% w/w kansui (sodium and potassium carbonates in 9:1 ratio) or 1% w/w sodium hydroxide. Noodles prepared with sodium hydroxide were significantly brighter, less red, and more yellow than those made with kansui. Differences in noodle color among flour treatments were evident but were attributable to differences in flour refinement rather to than particle size or starch damage. Noodles were rested for 1 hr after processing before cooking. Alkaline reagent was the main factor associated with cooking loss, being ≈50% greater for sodium hydroxide noodles because of higher pH compared with kansui noodles. Cooked sodium hydroxide noodles were thicker than kansui noodles, and cooked strands for both noodle types became thicker as starch damage increased and as particle size became coarser. Instrumental assessment of cooked noodle texture showed that maximum cutting stress (MCS), resistance to compression (RTC), recovery (REC), stress relaxation time (SRT), chewiness (CHE), and springiness (SPR) were influenced by the type of alkaline reagent. Flour particle size and starch damage also influenced noodle texture but the magnitude of the effects and the trends were dependent on alkaline reagent. MCS of kansui noodles was much greater than for sodium hydroxide noodles. MCS of kansui noodles increased as starch damage increased but, in contrast, MCS of sodium hydroxide noodles decreased with increasing starch damage. REC of kansui noodles increased with increasing starch damage and decreased with larger particle size, whereas for sodium hydroxide noodles REC decreased with increasing starch damage and declined dramatically with larger particle size. Kansui noodles exhibited significantly shorter SRT than sodium hydroxide noodles. SRT of kansui noodles was only moderately affected by starch damage and particle size, whereas for sodium hydroxide noodles, SRT became much shorter as flour became coarser and starch damage became higher. CHE of kansui noodles was greater than for sodium hydroxide noodles. CHE of kansui noodles increased as starch damage increased. In contrast, CHE of sodium hydroxide noodles decreased as starch damage increased and also decreased as flour became coarser. SPR of both noodle types decreased as flour became coarser and starch damage became greater. On the basis of these experiments, flour of smaller particle size is an asset to the cooking quality of sodium hydroxide noodles, but high starch damage is to be avoided. For kansui noodles, the impact of flour particle size on cooked noodle texture was less evident and low starch damage, rather than high starch damage, was an asset.     

Flour Particle Size,Starch Damage,and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

Three patent flours, each possessing three different levels of starch damage were prepared from a single hard white spring wheat. Each flour was sieved to yield three flours with different particle size distributions (85–110, 110–132, 132–183 μm). Raw alkaline noodles were prepared from the nine flours using either 1% w/w kansui (sodium and potassium carbonates in 9:1 ratio) or 1% w/w sodium hydroxide. Uniaxial stress relaxation parameters percent stress relaxation (SR%), initial rate of relaxation (k₁) and the extent of relaxation (k₂) were measured on the raw noodles immediately after production (t = 0 min) and at 60 min. Raw noodles after resting for 60 min were optimally cooked and stress relaxation parameters were measured. Raw noodles at t = 0 min exhibited SR%, k₁, and k₂ that were significantly (P < 0.0001) influenced by both the degree of starch damage and the type of alkaline reagent used. Flour particle size only influenced SR% and k₁ (P < 0.025) but had no impact on k₂. In raw noodles aged for 60 min, both SR% and k₂ were significantly influenced by alkaline reagent, particle size, and starch damage (P < 0.01) while k₁ was only affected by the degree of starch damage (P < 0.0001). Cooked noodle SR parameters were all significantly (P < 0.0001) influenced by alkaline reagent, particle size, and the degree of starch damage. Cooked noodles prepared from starch with low damaged flours within any given particle size range, regardless of the type of alkali employed, yielded the most rheologically elastic‐like (firmer) noodles. Two potential mechanisms by which the degree of starch damage influences noodle elastic like texture are discussed.     

Influence of Water Absorption on the Processing and Quality of Oriental Noodles

The influence of four water absorption levels at 28–34% was examined on the processing and quality attributes of alkaline and white salted noodles prepared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian Western Soft White Spring, (CWSWS) flours. A significant decline (>50%) in the work required to produce the noodles was observed over this absorption range for both types of noodles. Significant differences were detected at 2 hr in the alkaline noodle brightness (L*) on the basis of water absorption level between the classes. Within a class, only CWSWS differentiated L* each absorption level, while CWRS differed only at the 28% level. The L* values of the alkaline noodles decreased by 24 hr but maintained their significant differences due to absorption levels. Significant increases in alkaline noodle yellowness (b*) were observed in each class at 2 hr with increasing water absorption. Yellowness values increased over 24 hr with only minor loss in discrimination due to absorption level. Water absorption levels had only a marginal effect on alkaline noodle redness (a*) values at 2 or 24 hr. Although the cooking time within each class was significantly shortened with each increase in water absorption, minimal influence was detected in the textural attributes of cooked alkaline noodles. White salted noodle L* values were significantly higher at 28% absorption for all classes at 2 and 24 hr, but only CWSWS displayed any further influence due to absorption level. Textural characteristics, recovery, resistance to compression, and maximum cutting stress of the white salted noodles significantly declined with increasing absorption levels in all classes.     

Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles

Physicochemical properties of 34 wheat flours with various classes and different protein contents were related to optimum water absorption of noodle dough. Club and soft wheat flours generally exhibited higher water absorption (34–37%) of noodle dough than hard wheat flours (31–35%). Optimum water absorption of noodle dough in three hard wheat flours with five different protein contents was 33–37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity, influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough for making noodles.     

Effect of Processing,Formula and Measurement Variables on Alkaline Noodle Color—Toward An Optimized Laboratory System

A standardized laboratory method for assessing the color potential of flours for yellow alkaline (Cantonese) noodles is needed, especially for evaluating large numbers of small‐scale samples such as found in wheat breeding populations. To develop such a method, a number of processing and formula parameters were varied and judged for optimum level based on 1) discrimination and mean separation of flours, 2) sensitivity to minor variation in the protocol parameter, 3) practicality and simplicity for the technician, and 4) time efficiency. Four flours milled from single‐cultivar grain lots representing two with good and two with poor color potential were made into alkaline noodle sheets varying in thickness of 0.75–2.00 mm, water absorption of 33.0–39.0%, mixing time of 2–6 min, and NaCl levels of 0–4% (all flour weight basis). Commission Internationale de l'Eclairage (CIE) tristimulus color space (L*, a*, b*) values were measured at 0–24 hr using white, yellow, and black background tiles. Noodle sheet side and a dough resting period were examined. The flours themselves were a consistently large, significant source of variation for color, especially lightness (L*). Based on the optimization criteria, a noodle sheet thickness of 1.5–2.0 mm, an optimum to slightly over optimum water absorption (36% for the flours in this study) with some adjustment for protein content and dough handling properties, a mixing time of 4 min, no dough resting period, and 2% NaCl were selected. Color measurement at 24 hr on a white or otherwise light‐colored background tile was judged best using a consistent side of the noodle sheet. Resting doughs for 1 hr slightly improved handling and sheeting characteristics but was not included for time efficiencies.     

Influence of Sprout Damage on Oriental Noodle Appearance as Assessed by Image Analysis

Fresh alkaline (kansui) and white salted noodles prepared from sound and sprout damaged patent flours of the western Canadian wheat class Canadian Prairie Spring White (CPSW) cv. Vista were characterized by image analysis (IA). In all samples, the number of discolored spots increased with aging <24 hr (24 ± 1°C), although the number of spots per sample was significantly influenced by the degree of sprout damage. Alkaline kansui noodles made from severely sprouted wheat (Day 5) flours had the greatest number of spots per image at 1 hr (114) and increased to 256 spots per image by 7 hr. This represented an approximate fivefold greater number of spots as compared with the sound flour kansui noodle at 7hr. No further increase in spot numbers was detected in the severely sprouted sample with aging for 24 hr. Significantly fewer spots were observed in the white salted noodles (WSN) prepared from heavily sprouted wheat with 29 spots per image at 1 hr increasing to only 54.5 after 24 hr. The IA system was able to detect a significant difference in the size of the discolored spots over time due to sprout damage. The largest spot size was measured in the kansui noodles prepared from heavily sprouted wheat. All sprouted flours used to prepare both kansui and WSN had significantly larger spot sizes as compared with sound control flours. The mean darkness values for the noodle spots prepared from the heavily sprouted flours were significantly darker than the control flours for both WSN and kansui noodles. Spots of all noodles were characterized by darkness distribution profiles that highlighted key differences between noodle type and the degree of sprout damage. Addition of sodium metabisulfite to the kansui noodles at 1,000 ppm significantly decreased the number of spots formed, minimized the size, and lightened the spots over the first 7 hr, but they subsequently darkened after 24 hr.     

Characteristics of Noodles and Bread Prepared from Double‐Null Partial Waxy Wheat

Double‐null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double‐null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single‐null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double‐null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double‐null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.     

Characteristics of Noodle Flours from Japan

The compositions and physical properties of Japanese salt and alkaline noodle flours were contrasted and compared to those of flours from U.S. hard white and soft white wheats (HWW and SWW) and from Australian SWW wheats often segregated for salt noodles. The alkaline noodle flours averaged 11.5% protein, which was 3% higher than the salt noodle flours, and they had lower ash content (0.35 vs. 0.41%). Granulation of the salt noodle flours showed the same proportion of small particles (<38 μm) as in soft wheat flours but different levels of intermediate and large particles. The level of small particles was ≈10% greater in salt noodle flours than in the alkaline noodle flours. The alkaline noodle flours had ≈8% more fine particles and 2.5% more damaged starch than the HWW flours, which is consistent with fine grinding of hard wheat flour in the noodle flour. Starch damage also was higher in the salt noodle flours (5.3%) than in the SWW flours. The salt noodle flours had a higher sodium dodecyl sulfate (SDS) sedimentation volume and a higher gluten index than the SWW flours from the United States. The SDS volume and gluten index were lower for the alkaline noodle flours than for the HWW flours, showing the preference for a mellow gluten of low-intermediate strength in alkaline noodle flour. Mixograph data also supported the conclusions of mellow gluten in alkaline noodle flour. The swelling powers (1.7% at 92.5°C) for Australian SWW, salt noodle, U.S. HWW, U.S. SWW, and alkaline noodle flours, were 19.4, 18.1, 17.0, 16.1, and 15.8 g/g, respectively, showing the preferences for high- and low-swelling starch, respectively, in the salt noodle and the alkaline noodle flour. A similar order of flour swelling was indicated by peak viscosity of flours heated at 12% solids in starch paste viscosity analysis. Water holding capacity of flour was correlated highly (r = 0.95, P < 0.01) with swelling power, both measured at 1.7% flour solids at 92.5°C.     

Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

Protein characteristics of wheat flours from various wheat classes, and of commercial flours for making noodles, were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles, as well as to identify protein quality required for making white salted noodles. SDS sedimentation volume based on constant protein weight, mixograph mixing time, and proportions of salt‐ and alcohol‐soluble protein of three commercial flours for making noodles were more similar to those of hard wheat than to soft wheat flours. SDS sedimentation volume of commercial flours for making noodles based on constant protein weight ranged from 38.5 to 40.0 mL and was higher than those of most soft wheat flours. Mixograph mixing time and proportion of salt‐soluble protein of hard and commercial flours for making noodles were >145 sec and mostly <13.8%, respectively, while those of club and soft wheat flours were < 95 sec and >15.0%. Both protein content and protein quality, as determined by SDS sedimentation volume based on constant protein weight, mixograph mixing time, proportion of salt‐soluble protein, and score of HMW‐GS compositions correlated with optimum water absorption of noodle dough and hardness of cooked white salted noodles.     

Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

White salted noodles were prepared through reconstitution of fractionated flour components with blends of waxy and regular wheat starches to determine the effects of amylose content on textural properties of white salted noodles without interference of protein variation. As the proportion of waxy wheat starch increased from 0 to 52% in starch blends, there were increases in peak viscosity from 210 to 640 BU and decreases in peak temperature from 95.5 to 70.0°C. Water retention capacity of waxy wheat starches (80–81%) was much higher than that of regular wheat starch (55–62%). As the waxy wheat starch ratio increased in the starch blends, there were consistent decreases in hardness of cooked noodles prepared from reconstituted flours, no changes in springiness and increases in cohesiveness. White salted noodles produced from blends of regular and waxy wheat flours became softer as the proportion of waxy wheat flour increased, even when protein content of flour blends increased. Amylose content of starch correlated positively with hardness and negatively with cohesiveness of cooked white salted noodles. Protein content of flour blends correlated negatively with hardness of cooked noodles, which were prepared from blends of regular (10.5% protein) and waxy wheat flours (> 16.4% protein).     

Glutenin Macropolymer in Salted and Alkaline Noodle Doughs

An attempt was made to understand the physicochemical attributes that are the basis of physical differences between alkaline and salted noodle doughs. Flour and dough properties of one soft and three hard‐grained wheat cultivars were observed. Doughs were made with either sodium chloride or sodium carbonate. Each formulation variant was tested at both high and low water additions. Samples for glutenin macropolymer (GMP) isolation were taken at selected noodle dough processing stages. When a 1.67% w/v Na₂CO₃ solution was used for mixograph testing, dough characteristics were radically altered and differences between cultivars were masked. In lubricated squeezing flow (LSF) testing, hard wheat noodle doughs had significantly (P < 0.01) longer relaxation times and higher % residual force values than soft wheat doughs in both the salted and alkaline variants. LSF maximum force and biaxial viscosity were significantly higher in alkaline doughs than salted. GMP extracted from alkaline doughs was gummy and sticky, and was more opaque than GMP from salted doughs. GMP weight decreased sequentially when extracted from samples taken in the active phase (mix, compound, sheet) of noodle dough processing and decreased more in alkaline doughs. GMP weight increased more after 24 hr of dough rest in salted doughs. GMP gel strength was noticeably higher in GMP extracted from alkaline doughs. After dough resting, alkaline GMP gel strength significantly increased, whereas it decreased in GMP from salted doughs, suggesting a role for GMP in the increased stiffness of alkaline noodle doughs.     

Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull‐less Barley Genotypes of Diverse Amylose Content

Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull‐less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β‐glucan of the wheat flour, offering potential health benefits. The HB‐enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health‐conscious consumers who associate darker colored cereal‐based foods with superior nutritional composition.     

Relationship Between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour

We investigated the relationship between the protein content and quality of wheat flours and characteristics of noodle dough and instant noodles using 14 hard and soft wheat flours with various protein contents and three commercial flours for making noodles. Protein content of wheat flours exhibited negative relationships with the optimum water absorption of noodle dough and lightness (L*) of the instant noodle dough sheet. Protein quality, as determined by SDS sedimentation volume and proportion of alcohol‐ and salt‐soluble protein of flour, also influenced optimum water absorption and yellow‐blueness (b*) of the noodle dough sheet. Wheat flours with high protein content (>13.6%) produced instant noodles with lower fat absorption, higher L*, lower b*, and firmer and more elastic texture than wheat flours with low protein content (<12.2%). L* and free lipid content of instant noodles were >76.8 and <20.8% in hard wheat flours of high SDS sedimentation volume (>36 mL) and low proportion of salt‐soluble protein (<12.5%), and <75.7 and >21.5% in soft wheat flours with low SDS sedimentation volume (<35 mL) and a high proportion of salt‐soluble protein (>15.0%). L* of instant noodles positively correlated with SDS sedimentation volume and negatively correlated with proportion of alcohol‐ and salt‐soluble protein of flour. These protein quality parameters also exhibited a significant relationship with b* of instant noodles. SDS sedimentation volume and proportion of salt‐soluble protein of flours also exhibited a significant relationship with free lipid content of instant noodles (P < 0.01 and P < 0.001, respectively). Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with texture properties of cooked instant noodles.     

Measurement of Color,Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing

Sensory evaluation showed panelists could detect small differences in gloss and translucency in boiled white salted noodles (WSN) but sensory evaluation requires significant resources. Methods for the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and color (as measured by CIE L*, a*, and b*) were investigated. Noodles derived from hard wheats at low flour protein contents were more translucent than noodles from soft wheat flour at low protein. This trend changed at the highest flour protein contents observed. Translucency of the soft wheat noodles increased to levels equal to or exceeding the translucency of high protein hard wheat noodles. Translucency of all noodle varieties increased as flour protein increased. CIE L* decreased, a* increased, and b* increased when water addition to dough increased from 30 to 35%, but there was no further effect on color when water addition was increased to >35% for raw soft and hard WSN. Boiled noodle translucency was significantly increased when water addition to the dough was increased from 35 to 38% and when noodles made from soft wheat flour were mixed under vacuum. Vacuum mixing significantly increased gloss of boiled noodles made from soft wheat flours.     

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Mineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2–16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.     

Effects of Protein Content,Glutenin‐to‐Gliadin Ratio,Amylose Content,and Starch Damage on Textural Properties of Chinese Fresh White Noodles

The independent effects of flour protein and starch on textural properties of Chinese fresh white noodles were investigated through reconstitution of fractionated flour components. Noodle hardness decreased with decreased protein content, whereas it unexpectedly increased as protein content decreased to a very low level (7.0%). Noodle cohesiveness, tensile strength, and breaking length increased with increased protein content. Higher glutenin‐to‐gliadin ratio resulted in harder and stronger noodles at constant protein content. Increased starch amylose content resulted in increased flour peak viscosity. When water absorption remained the same during noodle making, hardness and cohesiveness of cooked noodles also increased with increased starch amylose content, while springiness did not vary significantly. Increased starch damage of ≈5.5–10.4% effectively improved noodle hardness; however, starch damage >10.4% decreased it. Increased starch damage also enhanced noodle springiness while it decreased cohesiveness.     

Noodle Quality as Related to Sorghum Starch Properties

Starch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24–30%. DC‐75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67–69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0.01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (T_i) (r = ‐0.91, P < 0.001) and gelatinization peak temperature (T_p) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle‐making properties.     

The Impact of Oat Quality on White Salted Noodles Containing Oat Flour

This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β‐glucan content, were assessed to determine their suitability for incorporation into white salted noodles at a level of 30% of the flour component. The average across six oat cultivars grown in 2012 was significantly higher (P < 0.05) for protein content, lipid content, and volume of smaller sized particles (<100 µm) and significantly lower for ash content, starch damage, and volume of larger particles (>100 µm) in comparison with the average across the same oat cultivars grown in 2011. The year of cultivation by cultivar interaction was significant (P < 0.05) for ash content, protein content, β‐glucan content, starch damage, and particle size. Oat cultivar Mitika had the highest peak viscosity for 100% oat flour (whole groat) and 30% oat–wheat (OW) flour blend, which may be owing to lower amylose percentage, high protein content, and greater volume of smaller particles. The effect of growing season had greater impact on OW noodle firmness than the genetic effect of cultivars. The eating and cooking quality attributes of OW noodles, such as color, color stability, firmness, and cooking solid loss were superior for those incorporated with 2012 oat flour (whole groat) compared with 2011 oat flour. Among the six oat cultivars, Williams produced noodles with poor cooking and eating quality, and Mitika was easier to handle during processing and produced noodles with superior brightness and color stability in comparison with other oat cultivars evaluated.