Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat

Abstract

AbstractFive hard red spring wheat genotypes, with initial falling numbers (FNs) ranging from 62 to 427 s, were mechanically abraded for 30, 60, and 120 s to reduce sequentially α‐amylase activity in the grain. Mechanical abrasion prior to milling significantly increased FN and reduced amylase activity in pre‐harvest sprouted wheat. The abraded grains were milled and the resultant flour samples were evaluated for starch gelatinization properties and yellow alkaline noodle (YAN) quality. Mechanical abrasion on sprouted kernels resulted in significant improvements in starch pasting properties accompanied by marginal decreases in flour ash and protein contents. Initial noodle brightness L* improved in most samples with mechanical abrasion. However, L* values dropped significantly during storage, with the greatest decline seen in the highly sprouted sample. Noodle cooking and textural qualities were relatively unaffected by sprout damage or mechanical abrasion, possibly due to amylase inhibition by the carbonate salts present in the formula. Mechanical abrasion prior to milling was found to reduce amylase activity significantly in moderately sprouted wheat. YAN, however, showed high tolerance to sprout damage, and produced noodles of acceptable texture without mechanical abrasion. Copyright © 2003 Society of Chemical Industry