Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties

Abstract

Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal wheat products due to the marked physical property differences of HWF. In this study, we first investigated the manufacturing conditions of Japanese wheat noodles using HWF and then evaluated their physical properties. HWF noodles were prepared by combining HWF with sodium alginate, starch, curdlan, and salt solution, and then soaking in calcium lactate solution before boiling. The addition of sodium alginate increased rupture strength of HWF noodles, and the addition of starch and curdlan significantly improved rupture strength and hardness. However, rupture strength of HWF noodles was markedly lower than that of normal wheat flour noodles. These results suggest that HWF combined with sodium alginate, starch, and curdlan may be suitable for preparing noodles for wheat allergy patients.

Fibre–enriched and whole wheat noodles

“…Indeed, rather than health factors, if alginate were suffi ciently inexpensive, its addition could be considered a useful functional intervention for improving the cooking performance and cooked noodle texture when less expensive lower-protein fl ours are used for hard-bite styles of wheat fl our noodles. Alginate, with and without curdlan and starch, has also been used to create structure and improve the texture in noodles made with a so-called hypoallergenic wheat fl our, a product with a highly hydrolyzed gluten fraction (Oishi et al , 2009). Although the products had higher cooking losses and were softer than the control noodles, they may have a role for gluten-sensitive individuals.…”

Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera

“…Further in 2000, Watanabe et al proposed two step method to produce hypoallergenic wheat flour, where both carbohydrate decomposing enzyme and protease were mixed in water (60 ml/ 100 g) and added to wheat flour and incubated at 50 C and fabricated different products like cup cakes, cookies and wafers. Oishi et al (2009) also attempted to manufacture Noodles with hypoallergenic flour. In another study, Handoyo, Akagawa, and Morita (2008) have applied a new technique to eliminate allergenic proteins from wheat flour where polish-grade method was followed using rice polishing machine.…”

Effect of curdlan on textural and cooking qualities of noodles made with tofu

“…Many applications on additional use of curdlan have been reported in the food industry. Curdlan has been used in noodle dough to prevent soluble ingredients from leaking out (Oishi et al, ). It has been used in tofu to improve its texture during freezing and thawing (Nakao, ).…”