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Characteristics of Noodles and Bread Prepared from Double-Null Partial Waxy Wheat

¹Assistant professor and research associates, respectively, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376. ²Corresponding author. Phone: 509-335-8230. Fax: 509-335-4815. E-mail: bbaik@wsu.edu. ³Northwest Plant Breeding Company, 2001 Country Club Road, Pullman, WA 99163.

Double-null partial waxy wheat (Triticum aestivum L.) flours were used for isolation of starch and preparation of white salted noodles and pan bread. Starch characteristics, textural properties of cooked noodles, and staling properties of bread during storage were determined and compared with those of wheat flours with regular amylose content. Starches isolated from double-null partial waxy wheat flours contained 15.4–18.9% amylose and exhibited higher peak viscosity than starches of single-null partial waxy and regular wheat flours, which contained 22.7–25.8% amylose. Despite higher protein content, double-null partial waxy wheat flours, produced softer, more cohesive and less adhesive noodles than soft white wheat flours. With incorporation of partial waxy prime starches, noodles produced from reconstituted soft white wheat flours became softer, less adhesive, and more cohesive, indicating that partial waxy starches of low amylose content are responsible for the improvement of cooked white salted noodle texture. Partial waxy wheat flours with >15.1% protein produced bread of larger loaf volume and softer bread crumb even after storage than did the hard red spring wheat flour of 15.3% protein. Regardless of whether malt was used, bread baked from double-null partial waxy wheat flours exhibited a slower firming rate during storage than bread baked from HRS wheat flour.