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KMID : 1011620220380030160
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 3 p.160 ~ p.169
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Comparison in the dry noodle-making performance of US soft wheat flours with different gluten strength
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Baek Na-Yeon
Kweon Mee-Ra
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Abstract
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Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength.
Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance.
Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W
Conclusions: Soft wheat flour with high gluten strength was suitable for making dry white-salted noodles. The SDS sedimentation volume, lactic acid SRC, and gluten performance index of the soft wheat flours could be useful indicators for selecting a soft wheat flour suitable for dry white-salted noodle production.
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KEYWORD
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US Soft Red Winter wheat flour, SDS sedimentation volume, solvent retention capacity, gluten performance index, dry white-salted noodle
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