Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 10/1/2002
Publication Date: 10/20/2002
Citation: BHATTACHARYA, M., HARELAND, G.A. EVALUATING QUALITY OF YELLOW ALKALINE NOODLES MADE FROM MECHANICALLY ABRADED SPROUTED WHEAT. AMERICAN ASSOCIATION OF CEREAL CHEMISTS MEETINGS. 2002. Abstract. p. 157.
Technical Abstract: Damage due to pre-harvest sprouting can cause major economic losses in regions where precipitation occurs frequently at harvest time. Extensive pre-harvest sprouting increases hydrolytic enzyme activity (amylases, proteases and lipases) in the grain, accelerates degradation of starch granules, decreases functional quality of wheat, and can cause problems during processing of the flour into wheat-based end products. Therefore, wheat containing high levels of sprout damage is rendered less suitable for human consumption, and is often discounted or sold for livestock feed at much lower prices. The detrimental effects of sprout damaged wheat in food applications can be reduced by removing the bran layer of the kernels with the help of either milling, and/or mechanical abrasion or pearling. The location of the hydrolytic enzymes primarily within the outer layers of the kernel facilitates removal of these enzymes without significantly affecting the milling yield or flour quality. The key quality criteria of Asian yellow alkaline noodles (YAN) are texture and color. Consumers prefer noodles made from high quality patent wheat flours which produce firm and elastic noodles, with bright color and minimum discoloration. This study was undertaken to evaluate the influence of mechanical, abrasion for different times on the quality of YAN made from sprouted HRS wheat flour, varying in their FN values.