Contribution of the Chemical Structure of Wheat Starch to Japanese Noodle Quality

Wheat starch has been completely digested with bacterial α‐amylase, and the pattern of oligosaccharides obtained from this digestion varies with starches from different wheat varieties. Wheat varieties of good Japanese noodle‐making quality (based on sensory testing) give relatively small amounts of...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1997-08, Vol.74 (4), p.503-508
Main Authors: Batey, Ian L, Gras, Peter W, Curtin, Barbara M
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
HPLC
noodle quality
oligosaccharides
starch
α-amylase
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Summary:Wheat starch has been completely digested with bacterial α‐amylase, and the pattern of oligosaccharides obtained from this digestion varies with starches from different wheat varieties. Wheat varieties of good Japanese noodle‐making quality (based on sensory testing) give relatively small amounts of oligosaccharides with a degree of polymerisation (DP) of 5 or greater, while varieties of poor noodle‐making quality give much greater amounts of these larger oligosaccharides. There is a significant negative correlation between the amount of DP5 oligosaccharide and noodle eating quality. The correlation between the amount of this oligosaccharide and starch paste viscosity was much smaller. The size of the HPLC peak corresponding to this oligosaccharide may be used as a rapid method of screening for noodle‐making quality. Because oligosaccharides of greater than DP4 should have at least one branch point, the results suggest that the structure of the amylopectin in starch of good noodle‐making wheats has relatively few branch points close together. Amylose also appeared to be important for noodle quality. The optimum amylose content seemed to be about 22% for good quality noodles, with starch of higher or lower amylose content coming from flour of lower noodle‐making quality. Factors other than amylose content must contribute to noodle quality, as some flours of relatively poor noodle quality also contained close to the optimum amount of amylose. © 1997 SCI.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199708)74:4<503::AID-JSFA826>3.0.CO;2-B