Noodle Brightness Research Articles

단호박 분말을 첨가한 국수의 품질 특성

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.

Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality

Proximate characteristics and protein compositions of selected commercial flour streams of three Australian and two U.S. wheats were investigated to evaluate their effects on the quality of white salted noodles. Wheat proteins of flour mill streams were fractionated into salt‐soluble proteins, sodium dodecyl sulfate (SDS)‐soluble proteins, and SDS‐insoluble proteins with a sequential extraction procedure. SDS‐soluble proteins treated by sonication were subsequently separated by nonreducing SDS polyacrylamide gel electrophoresis (SDS‐PAGE). There was a substantial amount of variation in distributions of protein content and protein composition between break and reduction mill streams. SDS‐insoluble proteins related strongly to differences in protein quantity and quality of flour mill streams. The soluble protein extracted by SDS buffer included smaller glutenin aggregates (SDS‐soluble glutenin) and monomeric proteins, mainly gliadin (α‐, β‐, γ‐, and ω‐types) and albumin and globulin. SDS‐soluble proteins of different flour mill streams had similar protein subunit composition but different proportions of the protein subunit groups. Noodle brightness (L) decreased and redness (a) increased with increased SDS‐insoluble protein and decreased monomeric gliadin. Noodle cooking loss and cooking weight gain decreased with increased glutenin aggregate (SDS‐soluble glutenin and SDS‐insoluble glutenin) and decreased monomeric gliadin. Noodle hardness, springiness, cohesiveness, gumminess, chewiness, tensile strength, breaking length, and area under the tensile strength versus breaking length curve increased with increased glutenin aggregate. Monomeric gliadin contributed differently to texture qualities of cooked noodles from glutenin aggregate. Monomeric albumin and globulin were not related to noodle color attributes (except redness), noodle cooking quality, and texture qualities of cooked noodles. The results suggested that variation in protein composition of flour mill streams was strongly associated with noodle qualities.

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

Effects of millfeed particle size on the quality of whole-wheat flour (WWF) and raw noodles were investigated. Four ranges of particle size distribution of millfeeds from hard red spring (median diameter: 307, 260, 225, and 178 μm) and hard red winter (median diameter: 319, 274, 235, and 185 μm) were obtained by fine grinding. For both wheat classes, the CIE L* values of WWF decreased and a* and b* values increased with the reduction of millfeed particle sizes. WWF with finer millfeeds exhibited higher PPO activity than that with coarser millfeeds. RVA analysis showed that peak viscosity, trough, and final viscosity of WWF significantly decreased as the particle size of millfeeds reduced, while breakdown and setback values revealed no obvious trend. Reducing the particles of millfeeds not only significantly increased the Farinograph stability time of WWF dough, but also improved the whole-wheat noodle (WWN) brightness (L*) at both 0 and 24 h. Texture profile analysis of cooked noodle indicated that hardness, springiness, cohesiveness and resilience values all significantly increased as the particle sizes of millfeeds were decreased. These results suggest that reduction of millfeed particle sizes before reconstituting WWF could provide beneficial effect on the quality improvement of WWN.

Effect of vacuum mixing on the quality characteristics of fresh noodles

Effect of vacuum mixing on the physicochemical properties, microstructure and water status of fresh noodles was investigated. Color changes, moisture, water activity, cooking quality and texture properties were measured as affected by different vacuum degrees. In addition, effect of vacuum mixing on the water status in noodles was evaluated at macroscopic, structural and molecular levels. Noodle brightness, cooking and texture properties were significantly (P<0.05) improved as vacuum degrees increased, except that −0.08MPa imparted slightly larger cooking loss and worse texture to low protein noodles. Both high and low protein flour noodles presented the best cooking and textural properties while mixed at −0.06MPa. Furthermore, vacuum mixing induced a more continuous and compact noodle structure, as shown in the SEM investigation. Water–solids interaction in the products was shown to be enhanced by the decreased water mobility, lower freezable water content (FW%), and the stronger proton density of T21.

Divergent Selection for Polyphenol Oxidase and Grain Protein and Their Impacts on White Salted Noodle, Bread, and Agronomic Traits in Wheat

Consumers prefer noodles with a bright creamy color that maintains with time. High levels of polyphenol oxidase (PPO) activity and high flour protein are associated with darker noodles. A major gene on chromosome 2A in wheat controls substantial variation in PPO activity. Our goal was to determine the impact of selecting for Ppo‐A1 allelic differences and high vs. low protein on white salted noodle, bread, and agronomic traits. Two winter wheat (Triticum aestivum L.) populations were created that segregated for grain protein concentration and for Ppo‐A1a (high PPO) and Ppo‐A1b (low PPO). Four selection populations were created by divergent selection for grain protein, followed by selection of Ppo‐A1a and Ppo‐A1b alleles within the high and low grain protein groups. The selection populations were evaluated in replicated trials in two environments. White salted noodle and bread quality and agronomic traits were measured using four lines from each selection population. The Ppo‐A1a vs. Ppo‐A1b classes differed by 0.40 ΔA475 min−1 g−1 and the high‐ vs. low‐protein classes differed by 17 g kg−1 in grain protein. The high‐protein class yielded 8.6% less than the low‐protein group. Ppo‐A1 allelic class had no affect on agronomic traits. High‐protein class gave higher loaf volume, but Ppo‐A1 allelic class difference did not affect bread quality. Ppo‐A1 allelic class did not affect noodle brightness (L*) at 0 or 24 h, but Ppo‐A1a class showed greater change in L* with time. High protein gave darker noodles at both 0 and 24 h and greater change in L* with time. Ppo‐A1 allelic class did not affect noodle texture, but noodles were more firm with high protein compared with low protein. Ppo‐A1 allelic class and protein effects on noodle and bread traits were additive.

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

ABSTRACTDurum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Yellow alkaline noodles (YAN) were prepared from durum and hard white wheat flour blends and evaluated for noodle color, appearance and cooked noodle texture. Raw noodle brightness, L ∗, and yellowness, b ∗, improved significantly with durum flour addition while significant increases in a ∗ values were observed at both 2 h and 24 h. The very low noodle speck count of white wheat noodles remained constant over the 24 h period at any durum flour addition. Noodle bite, MCS, decreased with the addition of durum flour, resistance to compression (RTC) remained equivalent to the hard white flour control while an associated improvement in cooked noodle recovery (REC) was observed. The study indicates that addition of durum flour at even the 25% level, offers a viable product with improved colour characteristics, consistent RTC and improved REC textural attributes. Uniaxial stress relaxation parameters of cooked noodles significantly correlated with the empirical texture measurements.

Investigation of amber durum wheat for production of yellow alkaline noodles

Samples of Canadian amber durum wheat varieties, of various protein content and a composite of export cargo samples, were milled to yield straight-grade and patent flours by reducing semolina and processed into yellow alkaline noodles (YAN). Samples of Canada Hard White Spring (CWHWS) and Canada Western Red Spring (CWRS) were included for comparative purposes. YAN from durum wheat displayed a colour advantage over CWRS and CWHWS YAN. The durum YAN displayed an approximate 9–20 unit greater b* (yellowness) value than CWRS and CWHWS at 2 and 24 h after preparation. This relates to greater yellow pigment and flavonoid contents in the durum flours. All durum wheat YAN exhibited excellent noodle brightness, which was retained over time due to lower levels of the enzymes polyphenol oxidase (PPO) and peroxidase (POD). Durum noodles displayed significantly fewer specks than CWRS and were comparable to CWHWS. Durum wheat YAN cooking quality was equal to or slightly superior to CWRS and CWHWS. Durum wheat flour refinement imparted no significant effects on cooked noodle texture (maximum cutting stress, recovery, resistance to compression). However, the various texture parameters improved with durum wheat protein content and gluten strength.

Influence of Alkaline Formulation on Oriental Noodle Color and Texture

ABSTRACTPatent (60% yield) and straight‐grade flours of Canada Western Red Spring (CWRS) and Canada Prairie Spring White (CPSW) wheat were used to determine the influence of different ratios of alkaline salts, their concentration, and NaCl on the texture and color characteristics of the yellow alkaline noodles. Addition of 3% (w/w) salt to any formulation resulted in a significant increase in the amount of work required to process the raw noodles, while significantly lower work input was observed for noodles prepared using a 5% (w/w) 9:1 Na‐to‐K carbonate ratio without salt formula. Wheat class, extraction rate, and alkali formulation had a significant effect on raw noodle brightness with noodles prepared using 5% carbonate being brighter than the 1% carbonate noodles. Maximum cooked noodle thickness was achieved from all flours using a 1% 9:1 Na‐to‐K carbonate ratio, 3% salt formulation. The inclusion of 3% NaCl into the formula resulted in noodles significantly thicker than the corresponding salt‐free formula for all flours. Cooked noodle texture parameters evaluated were maximum cutting stress (MCS), resistance to compression (RTC), recovery (REC), and stress relaxation time. In all cases, the presence of 3% salt in the various formulations resulted in a decrease in each parameter relative to the corresponding salt‐free formulation. Desirable bite (MCS), chewiness (RTC, REC), and relaxation times were achieved with a 1% concentration of alkali salts, without NaCl, regardless of the Na‐to‐K carbonate ratio. Use of a 5% concentration of alkali salts resulted in a significant reduction in texture that was most pronounced for the 1:9 Na‐to‐K carbonate formulation.

Milling and Baking Quality of Low Phytic Acid Wheat

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of phosphorus and increasing the level of inorganic phosphorus, which is more readily absorbed by humans and other monogastric animals. Milling and baking quality evaluations were conducted on hard red, hard white, and soft white spring wheat grain from field trials to evaluate the effects of the LPA genotype on the end‐use quality of wheat. In hard wheat backgrounds, the LPA genotypes were not associated with detrimental effects on flour protein concentration, dough mixing properties, or bread loaf volume. LPA wheats had consistent, substantial increases (up to 0.93 g kg−1) in flour ash concentration relative to wild‐type (WT) wheats. Higher flour ash in WT wheats is often a sign of higher aluerone and bran fragments which are visually evident in dulling of Asian noodles color. However, initial alkaline noodle brightness (L* = 86.8–87.5) from hard white LPA flours was at least as high as from hard white wild‐type flours (L* = 86.1–87.9). LPA genotypes have demonstrated a significant redistribution of minerals from the bran to the endosperm; this redistribution of minerals most likely caused the increase in flour ash rather than greater partitioning of bran into the flour. In the soft wheat background, LPA genotypes had greater sodium carbonate and sucrose SRC (31 and 43 g kg−1 greater than wild type, respectively), suggesting that LPA wheats milled with greater apparent starch damage and/or pentosan content than WT sib lines.

Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat

ABSTRACTProduction of common wheat (Triticum aestivum L.) in the Pacific Northwest of the United States specifically for Asian noodle products is a relatively new goal for grain producers. We surveyed commercial fields of the hard white spring wheat cultivar Idaho 377s in two years to determine the variables contributing to Asian noodle quality and to validate previous observations made with small‐plot research. Fields were surveyed in 1998 and 1999 in two areas of the Snake River Plain of southeastern Idaho separated by ≈100 km, with both irrigated fields and rain‐fed fields sampled in both zones. Samples were evaluated for grain characteristics then milled and evaluated for flour quality, alkaline noodle color, and color and texture of nonalkaline Chinese (salted, neutral pH) noodles. Grain from rain‐fed fields produced brighter and more yellow alkaline noodles than grain from irrigated fields. Grain produced in rain‐fed fields also had lower peak flour pasting viscosity than grain produced in irrigated fields. Flour ash was lowest in grain from rain‐fed fields located in a higher elevation district (Upper Valley) and greatest in grain from irrigated fields located in a lower elevation district (Lower Valley). Noodle hardness and chewiness were greater in Chinese noodles made from grain produced in the Upper Valley than grain from the Lower Valley. Chinese noodle color had significant interaction with the location and irrigation management used for producing the grain. However, Chinese noodle brightness was consistently negatively correlated with flour protein concentration. The color and texture of noodles produced from flours milled from on‐farm commercial production was consistent with previous experiment station small‐plot research.

Managing Irrigation and Nitrogen Fertility of Hard Spring Wheats for Optimum Bread and Noodle Quality

End‐uses of hard wheat (Triticum aestivum L.) are increasingly diverse. However, limited understanding of crop management system interactions with genotype exists to tailor production systems for both bread and Asian noodle production. Therefore, we evaluated the bread quality and alkaline noodle color of four hard spring wheat genotypes differing in end‐use quality at four nitrogen fertilizer levels and three irrigation levels. The trials were grown for 2 yr at Aberdeen, ID, using the hard red cultivar ‘Westbred 936’, the hard white cultivars ‘Idaho 377s’ and ‘Lolo’, and the hard white breeding line ‘IDO523’. The main effects of genotype, nitrogen fertilizer, and irrigation affected grain protein concentration, which led to significant differences among treatments for mixograph characteristics and loaf volume. Genotypes differed significantly in their optimum nitrogen levels for grain yield, yet grain protein concentration of all four genotypes increased linearly with increasing nitrogen fertilizer application. Reducing the amount of irrigation elevated grain protein concentration; however, it also reduced milling yield. By contrast, increasing nitrogen fertility did not affect milling yield. Reducing the amount of irrigation also increased grain polyphenyl oxidase (PPO) activity, generally undesirable for Asian noodles. In this study, it was preferable to increase grain protein concentration by increasing fertilization rather than by reducing irrigation. Nitrogen fertilizer did not affect alkaline noodle brightness, except at the lowest irrigation level where increasing nitrogen fertilizer decreased initial brightness. Increased nitrogen fertilizer increased both peak flour pasting viscosity and final flour pasting viscosity. The increase in viscosity occurred at all irrigation levels but with different slopes among the genotypes. The flour pasting properties of Lolo were most affected by nitrogen fertilization.

Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats

ABSTRACTThe relative effects of environment, genotype, and their interactions on the modification of Asian noodle quality attributes were assessed using 38 winter wheat (Triticum aestivum L.) cultivars and breeding lines grown in replicated trials at three Nebraska locations in harvest year 2000. Noodle color was determined in both white salted and yellow alkaline procedures, and noodle textural features were investigated by producing white salted noodles. Significant environmental, genotypic, and genotype‐by‐environment variation was observed for nearly all initial and 24‐hr noodle color traits in both types of noodles. Significant genotypic effects were observed for several textural traits, while significant environmental effects were observed only for noodle hardness and water uptake. However, among the noodle textural traits, the genotype‐by‐environment interaction was significant only for noodle firmness. High and significant phenotypic correlations were observed between color traits in the two noodle applications. Genetic correlations were of lower magnitude, indicating the possibility of breeding wheats specifically for various noodle color types. Strong negative phenotypic and genetic correlations were observed between flour protein content and noodle brightness (L*) values in both yellow alkaline and white‐salted applications. Textural traits largely were independent of noodle color traits. When significant phenotypic or genetic correlations were observed between variable pairs, invariably similar correlations were observed with flour protein content. Noodle cutting force, cutting area, and final thickness showed strong phenotypic and genetic correlations with each other and with protein content. These variables largely were independent of noodle firmness and hardness, which were, in turn, more dependent on alleles at the wheat wx‐A1 and wx‐B1 (waxy) loci. Noodle firmness was greatest in flours from wild‐type wheats; lines with a null allele only at the wx‐A1 locus did not differ from wild‐type. Softest noodles were produced from lines carrying null alleles at both wx‐A1 and wx‐B1, while lines with a null only at wx‐B1 were intermediate in softness.

Extraction and Activation of Wheat Polyphenol Oxidase by Detergents: Biochemistry and Applications

ABSTRACTPolyphenol oxidases (PPOs) from several plant species, including wheat, have been implicated in undesirable brown discolorations of food products. It has been demonstrated that these enzymes are often present in a latent form or are membrane‐associated, necessitating detergent or other treatments to obtain fully active preparations. Here, the influence of different detergents on wheat meal and flour PPOs was investigated. Extraction in presence of 50 mM SDS led to a 5‐ to 15‐fold increase in PPO activity, making quantitative assays in flour from low‐PPO lines more robust. Among a series of additional nonionic, anionic, and cationic detergents tested, only n‐lauroylsarcosine increased extractable PPO activity to a degree comparable to that of SDS. Additional experiments suggested that a large fraction of wheat meal PPOs may be membrane‐associated and that SDS is able to activate PPOs extracted from high‐activity but not from low‐activity wheat lines. PPO activities assayed after SDS extraction of meal and flour were highly correlated with each other and with activity determined in whole (intact) kernels in absence of SDS. Correlation coefficients between PPO activities measured with all these methods and noodle brightness were about equal, indicating that activities assayed after SDS extraction are useful for germplasm screening and quality prediction.

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

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

Fusarium head blight: Effect on white salted and yellow alkaline noodle properties

Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis

Pan Bread and Raw Chinese Noodle Qualities in Hard Winter Wheat Genotypes Grown in Water‐Limited Environments

An objective for U.S. hard winter wheat (Triticum aestivum L.) cultivar development is superior quality for both bread and Asian noodle products. Associations among bread and Asian noodle quality traits were examined in two sets of elite and two sets of nonselected germplasm. Sixteen adapted hard wheats grown in eight Montana environments and nine of the same lines grown in 12 environments were evaluated for raw Chinese noodle and bread quality. Also, 1495 and 1580 F5-derived F6 selections made without quality information in 1998 and 1999, respectively, were screened for grain protein content, sodium dodecyl sulfate sedimentation (SDSS) volume, and polyphenol oxidase (PPO). Objectives were to assess genotypic variation for bread and noodle characteristics, examine associations among bread and noodle quality parameters, and identify positive genetic traits for cultivars targeted towards dual utilization. Of the 16 elite genotypes, three had acceptable bread and Chinese noodle qualities, four had relatively good noodle quality but average bread quality, and five had outstanding bread quality but poor noodle quality. Cultivars classified as acceptable for noodle color properties included both high and low PPO types. On the basis of correlation analyses, genotypes with higher flour protein and loaf volume produced noodles with lower initial and 24-h brightness. The relationship between flour protein and noodle brightness was homogeneous among cultivars. Environments favoring development of higher flour protein and superior bread quality produced noodles with poorer brightness. Flour protein was positively correlated with noodle hardness in some but not all environments. In early-generation germplasm we found little association between protein content, SDSS volume, and PPO level, suggesting we may be able to combine high protein content, high protein quality, and low PPO levels to produce cultivars with superior bread and Asian noodle quality.

Relative Sensitivity of Spring Wheat Grain Yield and Quality Parameters to Moisture Deficit

Moisture stress influences both yield and end‐use quality of wheat (Triticum aestivum L.). Previous studies assessed stability of yield and yield components to moisture stress. This study evaluated the stability of spring wheat quality parameters relative to the stability of grain yield and its components under moisture stress. Sixteen spring wheat cultivars were produced under two moisture‐deficit regimes in 1995 and 1996 to determine the effects of moisture‐deficit severity on grain yield and its components, test weight, flour protein, flour extraction, dough‐mixing characteristics, and alkaline noodle color. Moisture deficit differentially and significantly influenced cultivar test weight and yield. The overall moisture‐deficit‐induced reduction in yield was due primarily to reduction in kernel weight; effects of moisture deficit on yield of specific cultivars were due largely to effects on kernels per spike. Drought‐sensitivity indices (DSIs) for yield were correlated to cultivar yield potential. Yield reduction by moderate moisture deficit was not predictive of yield reduction by severe moisture deficit. Effects of moisture‐deficit severity on flour extraction and mixograph peak time varied with cultivar. Moisture deficit reduced initial noodle brightness and enhanced noodle yellowness. However, the color of noodles produced by the cultivars included in this study responded similarly to moisture deficit, suggesting that evaluation of noodle color may not require testing across moisture‐deficit environments. Test weight and flour extraction DSIs were correlated with DSIs for grain yield. Therefore, identifying drought‐tolerant genotypes based on yield stability under moisture stress also will identify genotypes having stable test weight and flour extraction.

Mapping components of flour and noodle colour in Australian wheat

Flour and noodle colour influence the value of wheat (Triticum aestivum L.) and are obvious targets for breeders seeking to improve quality, end-product range, and marketability of wheat. The objective of this investigation was to identify quantitative trait loci (QTLs) associated with flour and noodle colour traits and with individual components of colour. One hundred and sixty-three doubled haploid lines derived from Sunco Tasman, white-grained, prime hard, and hard wheats adapted to the north-eastern region of Australia were used for the bulk of this study and were supplemented by doubled haploid populations derived from CD87 Katepwa and Cranbrook Halberd for comparisons of flour colour. Samples of Sunco Tasman, together with parental lines, were grown at Narrabri, NSW, in 1998 and 1999 and at Roma, Qld, in 1998 and used for visible light reflectance measurements of flour brightness (CIE L*) and yellowness (CIE b*), and white salted noodle (WSN) and yellow alkaline noodle (YAN) brightness, yellowness, and colour stability. Xanthophyll content and polyphenol oxidase (PPO) activity were measured spectrophotometrically. No consistent QTLs were identified for flour L* or initial L* of WSN and YAN. Xanthophyll content was very strongly associated with QTLs located on chromosomes 3B and 7A and these QTLs also had a major influence on flour b*, WSN b*, and YAN b*. Noodle brightness at 2, 24, and 48 h and the magnitude of change in noodle L* and b* with time were affected by QTLs on 2D, contributed by Tasman, and, to a lesser degree, 2A. The QTL on 2D was clearly associated with control of grain PPO, an enzyme implicated in darkening of Asian style noodles. QTLs located on 2B, 4B, and 5B and associated with control of grain size or flour protein content also appeared to influence a number of colour traits.

Influence of Water Absorption on the Processing and Quality of Oriental Noodles

ABSTRACTThe influence of four water absorption levels at 28–34% was examined on the processing and quality attributes of alkaline and white salted noodles prepared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian Western Soft White Spring, (CWSWS) flours. A significant decline (&gt;50%) in the work required to produce the noodles was observed over this absorption range for both types of noodles. Significant differences were detected at 2 hr in the alkaline noodle brightness (L*) on the basis of water absorption level between the classes. Within a class, only CWSWS differentiated L* each absorption level, while CWRS differed only at the 28% level. The L* values of the alkaline noodles decreased by 24 hr but maintained their significant differences due to absorption levels. Significant increases in alkaline noodle yellowness (b*) were observed in each class at 2 hr with increasing water absorption. Yellowness values increased over 24 hr with only minor loss in discrimination due to absorption level. Water absorption levels had only a marginal effect on alkaline noodle redness (a*) values at 2 or 24 hr. Although the cooking time within each class was significantly shortened with each increase in water absorption, minimal influence was detected in the textural attributes of cooked alkaline noodles. White salted noodle L* values were significantly higher at 28% absorption for all classes at 2 and 24 hr, but only CWSWS displayed any further influence due to absorption level. Textural characteristics, recovery, resistance to compression, and maximum cutting stress of the white salted noodles significantly declined with increasing absorption levels in all classes.