Title: The relationship between different biotypes and protein composition of Hard Red Winter Wheat flours and their affect on alkaline noodle color and texture Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2007
Publication Date: October 7, 2007
Citation: Park, S., Tilley, M., Bean, S., Seabourn, B.W., Graybosch, R.A. 2007. The relationship between different biotypes and protein composition of Hard Red Winter Wheat flours and their affect on alkaline noodle color and texture [abstract]. Cereal Foods World. 52:A57. Technical Abstract: Twenty-five samples of biotypes derived from two hard red winter wheat (HRW) cultivars, Centurk and OK102, were grown in a randomized complete block design at Mead, NE. The biotypes varied in their high molecular weight glutenin subunit (HMW-GS) composition with five different HMW-GS allelic combinations present across the samples (2*, 7+8, 2+12; 2*, 7+9, 2+12; 2*, 6*+8*, 3+12; 2*, 6*+8*, 5+10; and 2*, 7+9, 5+10). These lines were selected to determine the relationship between HMW-GS and protein composition on color and texture of alkaline noodles. Protein composition, including insoluble polymeric protein (IPP), soluble polymeric protein (SPP), gliadin, and albumin and globulin (AG) was found to vary significantly between the various HMW-GS combinations. Flour protein content was not significantly different between the various sets, however. For mixograph mixing time, 83.6% of the variation among the samples was explained by HMW-GS composition, while 89.0% of the mixing tolerance variation was. Most noodle color traits were not significantly affected by HMW-GS groups except for a and b values at 24 hr after production. For cooked noodle texture, water uptake was significantly affected by HMW-GS groups but cooking loss was not. Noodle texture profiles including hardness, springiness, chewiness, resilience, cohesiveness, and adhesiveness were significantly affected by HMW-GS types. Overall protein composition was significantly correlated with noodle texture: SPP % was positively correlated with hardness (r = 0.83, P<0.0001) and negatively with springiness (r = -0.77, P<0.0001), resilience (r = -0.76, P<0.0001), and adhesiveness (r = -0.44, P<0.05), whereas IPP% was negatively correlated with hardness (r = -0.74, P<0.0001). Protein composition was also significantly correlated with cooking water uptake and noodle color.