Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to dilute high‐protein wheat flour (14.8%) on account of its excellent gel‐forming properties. Target noodles should obtain qualities comparable to noodles made from all‐purpose wheat flour (10.4% protein). RSM technique was applied for optimization of substitution level, water requirement and hydrocolloid level. The coefficient of determination (R2) showed that only substitution level and water requirement could predict textural characteristics and lightness (L*) of cooked noodles. Increased amounts of rice flour resulted in a decrease in all cooked noodle textural qualities but an increase in L*. Water absorption of rice flour was significantly higher than that of wheat flour; therefore, increased water content of substituted wheat noodles was necessary. However, water requirement should correspond well with rice substitution level. CMC was observed to be more appropriate for use in wheat–rice noodles. Wheat–rice noodles were not significantly different from wheat noodles at 30–47% substitution, water requirement 43.5–59%, and 1.2–1.5% CMC. The addition of 1.5% Na2CO3 resulted in a significant improvement in cooked wheat–rice noodle texture (p ≤ 0.05).
High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content. Rice flour substitution levels and water addition levels were studied in an attempt to optimize noodle quality using response surface methodology (RSM). Increased substitution of wheat flour with rice flour and increasing water addition levels resulted in the lowering of all textural parameters; maximum tensile strength, maximum distance, maximum cutting force, and cutting curve area. Increased rice flour substitution had a more pronounced effect on textural quality than water addition level. A water addition level appropriate for the level of wheat flour substitution is a critical factor determining noodle quality. The relationship between rice flour substitution level and water addition level was significant for all quality criteria (p ≤ 0.05). Wheat–rice flour blends exhibited higher peak viscosities and breakdown values, producing noodles with more smoothness, less firmness, and less elasticity. No significant difference in cooking loss of wheat–rice noodles was detected at substitution levels of up to 30% (p ≤ 0.05). Increasing alkali concentration up to levels of 1.5% can induce protein aggregation by disulphide bonding; resulting in improvement of almost all textural quality metrics.
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