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United States Department of Agriculture

Agricultural Research Service

Title: Evaluating Quality of Yellow Alkaline Noodles Made from Mechanically Abraded Sprouted Wheat

Authors
item Bhattacharya, Monisha - CER SCI, NDSU, FARGO, ND
item Hareland, Gary
item Manthey, Frank - CER SCI, NDSU, FARGO, ND
item Bergland, Lois - CER SCI, NDSU, FARGO, ND

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 30, 2002
Publication Date: March 15, 2003
Citation: BHATTACHARYA, M., HARELAND, G.A., MANTHEY, F.A., BERGLAND, L.R. EVALUATING QUALITY OF YELLOW ALKALINE NOODLES MADE FROM MECHANICALLY ABRADED SPROUTED WHEAT. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2003. VOL. 83:487-495.

Interpretive Summary: Five hard red spring wheat genotypes, with initial falling numbers (FN) ranging from 62 to 427 sec, were abraded or pearled for 30, 60, and 120 sec to remove bran integuments as a means of reducing alpha-amylase enzyme activity in the grain. Mechanical abrasion significantly increased FN and reduced amylase activity in the flour of pre-harvest sprouted wheat. Flour was evaluated for starch gelatinization properties and yellow alkaline noodle (YAN) quality. Mechanical abr5asion on sprouted kernels resulted in significant improvements in starch pasting properties, which accompanied marginal decreases in flour ash and protein contents. Initial noodle brightness improved in most samples with mechanical abrasion. However, noodle brightness decreased significantly during noodle storage, with the greatest decrease occurring in the highly sprouted wheat 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 noodle formula. Mechanical abrasion prior to milling was found to significantly reduce amylase activity in moderately sprouted wheat. YAN, however, showed high tolerance to sprout damage, and produced noodles of acceptable texture without mechanical abrasion.

Technical Abstract: Five hard red spring wheat genotypes, with initial falling numbers (FN) ranging from 62 to 427 sec, were mechanically abraded for 30, 60, and 120 sec to sequentially reduce alpha-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 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 significantly reduce amylase activity in moderately sprouted wheat. YAN, however, showed high tolerance to sprout damage, and produced noodles of acceptable texture without mechanical abrasion.

Last Modified: 10/1/2014
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