Exploring Functionality of Hard and Soft Wheat Flour Blends for Improved End‐Use Quality Prediction

Blending wheat or flour to meet end‐use requirements is a critical part of the production process to deliver consistent quality products. The functionality of commercial Canadian hard red wheat flour (HWF) and soft red wheat flour (SWF) blends with ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 (HWF/SWF, w/w) was investigated with new and standard methods to discern which functional properties may be indicators of bread quality and processing performance. Rheological characteristics including farinograph water absorption behavior, dough development time (DT), stability, extensigraph extensibility, and gluten aggregation of wheat flours were significantly influenced by the proportion of HWF in blends of SWF and HWF (P < 0.05). The SWF content in the blends had negative linear relationships with the protein content, lactic acid solvent retention capacity, water absorption, and GlutoPeak peak torque. Polynomial relationships were observed for sodium dodecyl sulfate sedimentation volume, DT, stability, extensibility, resistance, GlutoPeak peak time, and bread loaf volume with the amount of SWF in blends. The results indicate that linear responses may be more closely tied to protein content, whereas polynomial responses may be more indicative of protein quality and baking performance. The GlutoPeak peak time was sensitive to the addition of HWF in the blends, showing a significant change in gluten aggregation kinetics between the 0 and 25% HWF samples. Principal component analysis (PCA) confirmed that GlutoPeak peak time was a significant factor in differentiating the 0% HWF. Protein secondary structures identified in the final baked bread were also PCA factors differentiating the 0% HWF sample. Although the 0% bread sample did not deviate from the observed polynomial trend for bread loaf volume, the differences in bread protein secondary structures may translate into differences in processing tolerance in commercial settings.     

Relationship Between Physicochemical Properties of Wheat Flour,Wheat Protein Composition,and Textural Properties of Cooked Chinese White Salted Noodles

Physicochemical properties and protein composition of 39 selected wheat flour samples were evaluated and correlated with the textural properties of Chinese hard‐bite white salted noodles. Flour samples were analyzed for their protein and wet gluten contents, sedimentation volume, starch pasting properties, and dough mixing properties by farinograph and extensigraph. Molecular weight distribution of wheat flour proteins was determined with size‐exclusion (SE) HPLC, SDS‐PAGE, and acid‐PAGE. Textural properties of Chinese hard‐bite white salted noodles were determined through texture profile analysis (TPA). Hardness, springiness, gumminess, and chewiness of cooked noodles were found to be related to the dough mixing properties. Both protein content and protein composition were found to be related to TPA parameters of noodles. The amount of total flour protein was positively correlated to hardness, gumminess, and chewiness of noodles. The absolute amounts of different peak proteins obtained from SE‐HPLC data showed positive correlations with the hardness, gumminess, chewiness, and springiness of noodles. The proportions of these peak proteins were, however, not significantly related to texture parameters. The proportions of low‐molecular‐weight glutenins/gliadins and albumins/globulins, as observed from SDS‐PAGE, were correlated positively and negatively, respectively, to the hardness, gumminess, and chewiness of cooked noodles. Among the alcohol‐soluble proteins (from acid‐PAGE data), β‐gliadins showed strong correlations with the texture properties of cooked noodles. For the selected flour samples, the total protein content of flour had a stronger relationship with the noodle texture properties than did the relative proportion of different protein subgroups. Prediction equations were developed for TPA parameters of cooked noodles with SE‐HPLC and rapid visco analysis data of the 30 flour samples, and it was found that about 75% of the variability in noodle hardness, gumminess, and chewiness values could be explained by protein composition and flour pasting properties combined together. About 50% of the variations in cohesiveness and springiness were accounted for by these prediction equations.     

不同品种小麦粉的粉质特性对速冻熟制面条品质的影响

为研究不同品种小麦粉与速冻熟制面条质构特性之间的关系,选取30种小麦制粉,用FOSS定氮仪、快速黏度仪、粉质仪和拉伸仪等测定面粉品质指标,制作速冻熟制面条,用质构仪测定质构特性。采用描述性统计、主成分和聚类分析方法对30种小麦面粉和速冻熟制面条的质构关系进行了分析。结果表明:不同品种小麦粉的湿面筋、糊化温度、弱化度、粉质质量指数与硬度呈极显著相关(P0.01);蛋白质、湿面筋、总淀粉含量、最终黏度、回生值、糊化温度、粉质吸水率、粉质曲线稳定时间、面团形成时间、弱化度、粉质质量指数、拉伸曲线面积、拉伸阻力、最大拉伸阻力与剪切力呈极显著相关(P0.01);小麦粉的粉质特性,除衰减值、峰值时间和延伸度外,均与拉伸力呈极显著相关(P0.01)。根据方差贡献率提取出可以反映原变量84.023%信息的5个因子,因子1主要反映面粉的粉质拉伸特性,因子2反映小麦粉糊化特性,因子3反映蛋白质特性,因子4和因子5共同反映小麦粉的淀粉特性。这些性状在小麦粉的评价方面起着重要作用,在加工中要注重对它们的选择。聚类分析将30种小麦粉分为4类,结果表明,不能仅凭小麦粉的指标数据和质构数据来选择制作速冻熟制面条的原料,还需考虑到感官评价的影响。该结论可为小麦粉在速冻熟制面条加工应用方面提供一定的理论参考。     

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

In this study, the impact of characteristics (physicochemical, rheological, and pasting properties) of different wheat flours on the quality of frozen cooked noodles was investigated. In this sample set, results showed the cooking loss of noodles related negatively to flour swelling power. The water absorption of noodles related negatively to the dough stability time, the area, and the resistance to extension. The wheat flour with higher dough development time resulted in frozen cooked noodles with higher hardness, chewiness, and adhesiveness. Springiness of noodles correlated negatively to degree of softening. The tensile properties of frozen cooked noodles were influenced by rheological and pasting properties of wheat flours. The present study indicated high quality of frozen cooked noodles demanded wheat flours with high dough gluten strength, peak viscosity, and final viscosity and with low pasting temperature.     

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties

Intermediate wheatgrass (IWG) (Thinopyrum intermedium) is a perennial grass with desirable agronomic traits and positive effects on the environment. It has high fiber and protein contents, which increase the interest in using IWG for human consumption. In this study, IWG flour was blended with refined wheat at four IWG‐to‐wheat ratios (0:100, 50:50, 75:25, and 100:0). Samples were analyzed for proximate composition, microstructure features, pasting properties (Micro Visco‐Amylo‐Graph device), protein solubility, and total and accessible thiols. Gluten aggregation properties (GlutoPeak tester) and mixing profile (Farinograph‐AT device) were also evaluated. IWG flour enrichment increased the pasting temperature and decreased the peak viscosity of blended flours. IWG proteins exhibited higher solubility than wheat, with a high amount of accessible and total thiols. The GlutoPeak tester highlighted the ability of IWG proteins to aggregate and generate torque. Higher IWG flour enrichment resulted in faster gluten aggregation with lower peak torque, suggesting weakening of wheat gluten strength. Finally, the addition of IWG to refined wheat flour resulted in a decrease in dough development time and an increase in consistency, likely because of the higher levels of fiber in IWG. The 50% IWG flour enrichment represents a good compromise between nutritional improvement and maintenance of the pasting properties, protein characteristics, and gluten aggregation kinetics.     

Quantitative and Qualitative Role of Added Gluten on White Salted Noodles

A commercial gluten and glutens isolated from four soft and four hard wheat flours were incorporated into a hard and a soft white flour by replacement to directly determine the quantitative and qualitative role of gluten proteins in making noodles. Gluten incorporation (6%) decreased water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively. Noodles imbibed less water and imbibed water more slowly during cooking with gluten incorporation, which resulted in a 3‐min increase in cooking time for both soft and hard wheat noodles. Despite the extended cooking time of 3 min, noodles incorporated with 6% gluten exhibited decreases in cooking loss by 15% in soft wheat. In hard wheat flour, cooking loss of noodles was lowest with 2% incorporation of gluten. Tensile strength of fresh and cooked noodles, as well as hardness of cooked noodles, increased linearly with increase in gluten incorporation, regardless of cooking time and storage time after cooking. While hardness of cooked noodles either increased or showed no changes during storage for 4 hr, tensile strength of noodles decreased. There were large variations in hardness and tensile strength of cooked noodles incorporated with glutens isolated from eight different flours. Noodles incorporated with soft wheat glutens exhibited greater hardness and tensile strength than noodles with hard wheat glutens. Tensile strength of cooked noodles incorporated with eight different glutens negatively correlated with SDS sedimentation volume of wheat flours from which the glutens were isolated.     

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.     

Structural Modification of Gluten Proteins in Strong and Weak Wheat Dough as Affected by Mixing Temperature

The effects of temperature (≥25°C) on dough rheological properties and gluten functionality have been investigated for decades, but no study has addressed the effect of low temperature (<30°C) on gluten network attributes in flours with strong and weak dough characteristics. This study monitored changes in protein extractability in the presence and absence of reducing agents, the contents of readily accessible and SDS‐accessible thiols, and the secondary structural features of proteins in doughs from commercial hard wheat flour (HWF) and soft wheat flour (SWF) mixed at 4, 15, and 30°C. SWF mixed at 4 and 15°C showed similar mixing properties as HWF mixed at 30°C (which is the standard temperature). The effect of mixing temperature is different at the molecular level between the two flours studied. Protein features of HWF did not change as mixing temperature decreased, with the only exception being an increase in SDS‐accessible thiols. Decreasing mixing temperature for SWF caused an increase in SDS protein solubility and SDS‐accessible thiols as well as an increase in β‐turn structures at the expense of β‐sheet structures. Thus, noncovalent interactions appear to drive protein network at low temperatures (4 and 15°C), whereas covalent interactions dominate at standard mixing temperature (30°C) in doughs from both flours.     

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.     

Great Northern Bean Could Improve the Nutritional Value of Instant Noodles

Instant noodles were prepared by substituting hard red winter (HRW) wheat flour with Great Northern bean powder (GNBP) at selected levels (0–60%) using a pilot‐scale noodle processing machine. The functional properties, water absorption, water solubility, and pasting profiles of flour mixtures were tested to verify the process tolerances of ingredients. Prepared noodle samples were evaluated for color, cooking quality, texture, and sensory properties. Slight color differences, an increased cooking loss, and reduced chewiness, cohesiveness, and hardness were observed in cooked noodles that were prepared with GNBP up to 25% of HRW wheat flour weight. The results suggest that HRW wheat flour could be replaced up to 20% (w/w) with GNBP, while still using the conventional processing conditions, to improve the product nutritional value (i.e., increased protein and fiber contents and reduced fat content) (P < 0.05).     

Investigation of a Small‐Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles

A high throughput centrifugal mixer capable of using smaller amounts of flour (50 g) was evaluated for the production of oriental alkaline noodles. The unit requires a small footprint on a laboratory bench and offers variable speed mixing (300–3,500 rpm) for 5–60 sec. Three different mixing bowls, plain, pin, and paddle, were evaluated for the small‐scale production of alkaline noodles using straight‐grade flour derived from Canada Western Red Spring (CWRS) and Canada Prairie White Spring (CPSW) wheat. Under optimized mixing conditions (3,000 rpm for 30 sec), the pin and paddle bowls produced noodle dough with crumb size distribution and adhesion characteristics consistent with commercial requirements. The plain bowl produced dough with larger undesirable dough chunks and showed excessive heat buildup. Noodle sheets produced from this dough were not comparable in color characteristics to conventionally produced noodle sheets. Noodles prepared using the paddle mixer also displayed some significantly different color and texture characteristics than conventionally prepared noodles. However, raw noodle sheets or cooked noodles of either wheat class, prepared using the pin bowl mixer, displayed color values (L*, a*, and b*) at 2 and 24 hr and cooked noodle texture characteristics (bite, chewiness, resistance to compression, and recovery) comparable to a conventional laboratory‐scale Hobart type mixer. In addition to the very short mixing time and small equipment footprint for the centrifuge mixer, rapid throughput is enhanced by the ability to rapidly clean or interchange bowls and to potentially vary sample size to as little as 5 g. These attributes should be particularly useful in earlier generation breeder programs where large numbers of samples require rapid screening.     

Two Metal Ions Improve Brightness in Wheat-Dough Products and Affect Aqueous Dispersion of Gluten

Zinc and aluminum ions at 0.05% of wheat flour, dry basis (7.4 and 18.5 mmol/100 g, respectively), improved the brightness of raw and dried spaghetti and salt and alkaline noodles. They also retarded bacteria and yeast and mold growth in salt noodles held at 25°C for two days as determined by total plate counts. Neither metal ion caused a change in noodle cooking quality, but they imparted a slight aftertaste in cooked noodles. Wheat flour dough mixed with 0.05% zinc or 0.025% aluminum ion (fwb), when kneaded in aqueous 0.1% calcium chloride, gave gluten with increased brightness. Zinc and aluminum ions appear to complex with enzymic browning chromophores in wheat dough and gluten and change their spectral properties. Zinc and aluminum ions affected the dispersion of gluten in water at pH ~5.0 and facilitated its spray-drying, but they were not detrimental to baking quality. Citric and tartaric acids at 5 mmol/100 g of gluten (db) gave wet gluten with pH ~4.5, which improved its brightness and water dispersibility.     

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.     

Gluten Enhances Cooking,Textural, and Sensory Properties of Oat Noodles

Whole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study may stimulate further interest in using functional whole grain cereal ingredients in developing healthy staple foods.     

Textural and Other Quality Properties of Instant Fried Noodles as Affected by Some Ingredients

The effects of varying the proportion of three noodle dough components (water, gum, and starch) on the texture (maximum load and strain at break), amount of fat absorbed, and percent rehydration of instant fried noodles were studied. The Instron Universal testing machine was used to measure noodle texture, whereas quality attributes were determined using fat absorption and rehydration parameters. The results showed that changes in maximum load, strain at break point, fat absorption, and rehydration% of instant noodles depended on interactions between the ingredients. Increasing the gum content, starch content (for amounts >4% kg/kg of flour) and moisture content (35–40% kg/kg of flour) enhanced the elasticity and extensibility of cooked instant fried noodles. Addition of starch decreased fat absorption but showed mixed effect on rehydration%. The effect of gum addition at 0.1, 0.2, and 0.3% on fat absorption was significant but reduced considerably or showed a reverse effect at higher starch addition levels. Increasing moisture, and gum contents increased rehydration% of cooked instant noodles. Appropriate combinations of gum, starch and moisture contents could be used to optimize textural and quality characteristics of fried instant noodles.     

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

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 (SP₉₅), and polyphenol oxidase (PPO) activity were milled into long‐patent and short‐patent flours. Protein, SP₉₅, and PPO activity in the 48 flours were 8.2–12.9%, 16.2–24.1 g/g, and 80–157 ΔA₄₈₀/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 SP₉₅ and protein. Compression (50%) force of noodles made from flour with high SP₉₅ ≈21 g/g, averaged ≈20% below those made from low SP₉₅ ≈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 SP₉₅ ≈19.9 g/g will have a tender bite and a cohesive texture compared with those from a low SP₉₅ wheat with a hard bite and fracturable texture. Furthermore, alkaline noodles from a double‐null partial‐waxy wheat with high SP₉₅ will have an extra soft bite unless flour protein is above ≈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 SP₉₅ 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 SP₉₅ also reduce cooking loss and increase cooked yield.     

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Durum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.     

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.     

Evaluation of White Salted Noodles Enriched with Oat Flour

Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted noodles enriched with oat flour from Western Australian cultivars were determined to provide essential information for the commercial development of healthier noodles.     

Effect of Amaranthus and Buckwheat Proteins on Wheat Dough Properties and Noodle Quality

Isoelectric protein concentrates (IPC) were prepared from one buckwheat (Fagopyrum esculentum) and five Amaranthus genotypes. Their effect on the mixing properties of a wheat flour was studied. Mixograph and dynamic oscillatory measurements showed significant increases in dough strength with the addition of 2 and 4% IPC, correlated to the water-insoluble fraction level of the IPC. The same IPCs were used at 2% level to supplement a wheat flour in making Chinese dry noodles. Measurable changes in both the raw and cooked noodle color were observed, and the change caused by addition of buckwheat IPC was substantial. Some of the IPCs caused an increase in cooking loss and only one caused an increase in weight, while increase in volume of the cooked noodles was not significantly affected. The changes in the rheological properties of cooked noodles due to addition of IPCs were measured. Overall, their effects were favorable, but the changes were statistically significant in only a few cases. The substantial dough-strengthening effect of the IPCs was hence not effectively translated into improved cooked noodle quality, and possible reasons for this are discussed.