Quick-cooking laminated white salted noodle development

Authors: ALFARO, GABRIELY - Washington State University; Kiszonas, Alecia; Morris, Craig

Submitted to: AACC International
Publication Type: Abstract Only
Publication Acceptance Date: 10/1/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary: Normal wheat starch is composed of 75% amylopectin and 25% amylose. The granule-bound starch synthase gene (GBSS) is responsible for amylose production in wheat, and the occurrence of three non-functional GBSS loci results in waxy wheat, with starch composed almost entirely of amylopectin. The composition and quality characteristics of waxy wheat have been studied for their suitability for various applications, including Japanese white salted noodles. Previous investigations linked the viscosity characteristics of partial waxy wheat to desirable texture attributes in white salted noodles, whereas the use of 100% full waxy wheat is not suitable due to increased undesirable noodle softness. This study was aimed at developing a quick-cooking fresh white salted noodle combining full waxy wheat and wheat with normal starch profile in a three-layer laminated noodle. Quality characteristics of the developed laminated noodle were compared with the parameters of regular noodles to investigate the impact of the new formula and process on cooking time, firmness, color, weight increase, and cooking loss. Flour from wheat varieties Otto (normal starch), Ryan (partial waxy), and Lori (full waxy) were used in this study, as well as commercial noodle flour from Japan. Laminated noodles with full waxy and normal-starch flour cooked faster (8min 30s for Otto; p<0.0001) than regular and laminated noodles made with commercial flour (10min 30s). This study shows that the combination of normal-starch profile and full waxy wheat noodle layers can be used to produce a laminated noodle with lower cooking time, similar cooking loss, slightly firmer texture, and smaller water intake than noodles made with commercial flour. Noodles are a staple food in many Asian countries, and their consumption is increasing also in other regions of the world. The developed laminated noodle with shorter cooking time stands as a time-saving new application for waxy wheat.

Technical Abstract: Normal wheat starch is composed of 75% amylopectin and 25% amylose. The granule-bound starch synthase gene (GBSS) is responsible for amylose production in wheat, and the occurrence of three non-functional GBSS loci results in waxy wheat, with starch composed almost entirely of amylopectin. The composition and quality characteristics of waxy wheat have been studied for their suitability for various applications, including Japanese white salted noodles. Previous investigations linked the viscosity characteristics of partial waxy wheat to desirable texture attributes in white salted noodles, whereas the use of 100% full waxy wheat is not suitable due to increased undesirable noodle softness. This study was aimed at developing a quick-cooking fresh white salted noodle combining full waxy wheat and wheat with normal starch profile in a three-layer laminated noodle. Quality characteristics of the developed laminated noodle were compared with the parameters of regular noodles to investigate the impact of the new formula and process on cooking time, firmness, color, weight increase, and cooking loss. Flour from wheat varieties Otto (normal starch), Ryan (partial waxy), and Lori (full waxy) were used in this study, as well as commercial noodle flour from Japan. Laminated noodles with full waxy and normal-starch flour cooked faster (8min 30s for Otto; p<0.0001) than regular and laminated noodles made with commercial flour (10min 30s). This study shows that the combination of normal-starch profile and full waxy wheat noodle layers can be used to produce a laminated noodle with lower cooking time, similar cooking loss, slightly firmer texture, and smaller water intake than noodles made with commercial flour. Noodles are a staple food in many Asian countries, and their consumption is increasing also in other regions of the world. The developed laminated noodle with shorter cooking time stands as a time-saving new application for waxy wheat.