Cereal Chem 66:387-391 | VIEW
Japanese Noodle Qualities. II. Starch Components.
H. Toyokawa, G. L. Rubenthaler, J. R. Powers, and E. G. Schanus. Copyright 1989 by the American Association of Cereal Chemists, Inc.
The physical and chemical characteristics of primary and tailing starch fractions from four wheats that differed in noodle quality were studied. The particle size distribution, water holding capacity, and amylose/amylopectin ratio (iodine blue color) were determined. The most apparent difference found was the water-holding capacity at 75 C and the amylose content. The water-holding capacity of these flours was highly correlated with the viscoelastic textural properties of noodles. Increased levels of amylose decreased the water binding of cooked noodles and increased the associated firming and loss of elasticity. Using pure corn starches differing in amylose/amylopectin ratio as a replacement for the inherent primary starches substantiated the relationship found between amylose content and noodle viscoelastic properties. The viscoelasticity properties of noodles appear strongly associated (r = 0.85) with the thermophysical properties of the starch as measured by water-holding capacity of the starch at 75 C. There was a highly negative relationship (r = 0.96) between amylose content and water-holding capacity at 75 C.