Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles

Flour properties of 25 Australian wheat cultivars were examined for their relationship to alkaline noodle quality. Rapid Visco Analyzer (RVA) analyses of flours showed that RVA breakdown and final viscosity determined in both water and dilute sodium carbonate were significantly related to the alkali...

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Bibliographic Details
Published in:Cereal chemistry 1997-11, Vol.74 (6), p.814-820
Main Authors: Ross, A.S, Quail, K.J, Crosbie, G.B
Format: Article
Language:English
Subjects:
ALKALI TREATMENT
ALLELES
ALMIDON
AMIDON
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
AUSTRALIA
AUSTRALIE
Biological and medical sciences
CALIDAD
CARBONATE
CARBONATES
CARBONATOS
Cereal and baking product industries
CONTENIDO PROTEICO
CULTIVARS
ELASTICIDAD
ELASTICITE
ELASTICITY
FARINE DE BLE
FERMETE
FIRMEZA
FIRMNESS
Food industries
FOOD PASTES
FOOD TECHNOLOGY
FORMULACIONES
FORMULATION
FORMULATIONS
Fundamental and applied biological sciences. Psychology
GENE
GENES
GONFLEMENT
HARINA DE TRIGO
HINCHAMIENTO
ORGANOLEPTIC ANALYSIS
PASTA
PASTAS ALIMENTICIAS
PATE ALIMENTAIRE
PROTEIN CONTENT
QUALITE
QUALITY
SMOOTHNESS
SODIO
SODIUM
STARCH
STARCH GRANULES
SURFACE ROUGHNESS
SWELLING
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TENEUR EN PROTEINES
TEXTURA
TEXTURE
TRAITEMENT AUX ALCALIS
TRATAMIENTO ALCALINO
VARIEDADES
VARIETE
VARIETIES
VISCOSIDAD
VISCOSITE
VISCOSITY
VOLUME
VOLUMEN
WHEAT FLOUR
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Summary:Flour properties of 25 Australian wheat cultivars were examined for their relationship to alkaline noodle quality. Rapid Visco Analyzer (RVA) analyses of flours showed that RVA breakdown and final viscosity determined in both water and dilute sodium carbonate were significantly related to the alkaline noodle firmness, elasticity, and surface smoothness. Flour swelling volume (FSV) of flours was negatively correlated with alkaline noodle firmness and elasticity, and positively correlated with surface smoothness of cooked noodles. Use of a dilute sodium carbonate solution led to overall increases in both paste viscosity and FSV. High FSV and low RVA final viscosity values were associated with both the softest noodles and with cultivars containing a null allele for granule-bound starch synthase on chromosome 4A. Flour protein content and SDS sedimentation volumes were significantly related to noodle texture. The relationship between protein content and noodle firmness was dependent on the Null4A status of the flours and suggested an interaction between starch and protein in determining noodle texture. Multiple regression analysis using flour protein and FSV accounted for 76% of the variation in alkaline noodle firmness. A speculative model of noodle structure was developed based on a concept of the cooked noodle as a composite material
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM.1997.74.6.814