ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT

Abstract

ABSTRACT Alkaline noodle characteristics and flour gel properties made with one white and one red hard winter wheat cultivar were studied. The wheat was grown in four Oklahoma agricultural districts, with two to seven locations on each district. Both cultivars had similar flour protein content and overall raw dough sheet color stability (ΔL* andΔb*) in three out of four agricultural districts. Cimarron and Oro Blanco showed differences inΔa*,Δb* and adhesiveness in the North Central agricultural district. Resilience values of cooked noodles from Oro Blanco were small, but significantly higher in the Central district. Higher flour peak viscosity was observed for Oro Blanco, plus a trend to lower polyphenol oxidase activity and higher elastic modulus than Cimarron.PRACTICAL APPLICATIONSHard red winter wheat from the U.S.A. is used in the manufacturing of alkaline noodles in Asia. Color and texture characteristics are among the most important attributes that determine the quality of this type of noodles. Two types of winter wheat cultivars, red and white, were compared and their key properties (including gel properties) of importance in the international trade and noodle manufacturing are reported.