Relationship of various flour properties with noodle making characteristics among durum wheat varieties

Kaur, Amritpal; Singh, Narpinder; Kaur, Seeratpreet; Katyal, Mehak; Virdi, Amardeep Singh; Kaur, Davinder; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

doi:10.1016/j.foodchem.2015.05.009

Cited by 65 publications

(57 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…GSL of noodles varied between 4.49 and 7.05 g/100 g, being the lowest for WSM24 and the highest for VD06-06. CT, WA and GSL of the noodles were consistent with a recent study (Kaur et al 2015b). CT related positively to the transition temperatures (To, Tp and Tc) of starch gelatinization and protein content of the flours (Fig.…”

Section: Cooking Propertiessupporting

confidence: 92%

“…PCA revealed that YPC related negatively to L* value but positively with protein content, a* and b* values, indicating that the flours with lower lightness and greater proteins had higher YPC. YPC between 3.33 and 6.64 ppm has been reported earlier for Indian durum wheat varieties (Kaur et al 2015b). The ash content located on the opposite side of a* and b* values on the PCA loading plot (Fig.…”

Section: Flour Characteristicssupporting

confidence: 72%

“…HI8663 and MASS499 flour had higher b* values (more yellowness) which might be due to the presence of higher amount of carotenoids and xanthophylls. Kaur et al (2015b) reported L*, a* and b* values in the range from 90.92 to 92.25, 0.30 to 0.73 and 13.66 to 17.50, respectively for different durum wheat flours. Protein content of flours varied between 11.6 % and 16.0 %.…”

Section: Flour Characteristicsmentioning

confidence: 96%

“…AC = amylose content; SP = swelling power; large = A-granules; medium = B-granules; small = C-granules; CLn = noodle gruel solid loss; CTn = noodle cooking time; WAn = water absorption by noodles; PT = pasting temperature; PV = peak viscosity; BDV = breakdown viscosity; FV = final viscosity; SBV = setback viscosity; Cohes = cohesiveness; Firm = firmness; Spring = springiness; G90 = G of starch paste at 90°C; G10 0 m and G10 30 m = G of starch paste at 10°C after 0 min and 30 min, respectively; GG90 = G of starch paste at 90°C; GG10 0 m and GG10 30 m = G of starch paste at 10°C after 0 min and 30 min, respectively; T0, T24, T48, T72 and T96 = percent transmittance of starch gels after 0 h, 24 h, 48 h, 72 h and 96 h, respectively. To1, Tp1 and Tc1 = onset, peak and endset transition temperatures, respectively of starch gelatinization/melting; To2, Tp2 and Tc2 = onset, peak and endset transition temperatures, respectively of amylose-lipids dissociation; To3, Tp3 and Tc3 = onset, peak and endset transition temperatures, respectively of amylose-lipids re-association; dH1, dH2 and dH3 = enthalpies for starch gelatinization, amylose-lipids dissociation and re-association, respectively (Kaur et al 2015b). The differences in proportion of extractable and unextractable polymeric as well as monomeric proteins may be attributed to the differences in inherited characteristics of the varieties.…”

Section: Protein Compositionmentioning

confidence: 99%

“…Gliadin to glutenin ratio, quantity of monomeric and polymeric gluten proteins as well as the amount of unextractable polymeric protein have been reported to influence rheology and strength of wheat dough (Singh and Khatkar 2005;Singh et al 2011) as well as have been applied as quality markers in bread-making (Khatkar and Schofield 1997;Khatkar 2006). The differences in composition and characteristics of wheat proteins have been attributed to the variations in noodle-making properties of different durum flours (Novaro et al 1993;Kaur et al 2015b). Starch is major constituent of wheat as it constitutes about 80 % of the durum flour.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

Self Cite

View full text Add to dashboard Cite

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodlemaking properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amyloselipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

show abstract

Section: Cooking Propertiessupporting

confidence: 92%

Section: Flour Characteristicssupporting

confidence: 72%

Section: Flour Characteristicsmentioning

confidence: 96%

Section: Protein Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

Textural Characteristics of Indian Foods

Virdi

Singh

2020

Textural Characteristics of World Foods

View full text Add to dashboard Cite

Effect of extruded corn flour addition on the quality characteristics of fine dried noodles

Chen

Wang

et al. 2022

Cereal Chem

View full text Add to dashboard Cite

Background and Objectives In the past decade, the nonwheat grain noodle has been increasingly popular in the consumer market. However, as pseudocereals lack gluten protein, the addition level of pseudocereal in the wheat dough is strictly limited due to the poor viscoelastic property and processability. Findings In this study, to increase the addition level of corn in wheat, extrusion was used to modify corn flour's (CF's) physicochemical and rheological properties. Physicochemical, hydration, and structural property of extruded corn flour (ECF) were analyzed and compared with CF. Results showed that compared with CF, the content of moisture, fat, and starch of ECF decreased, the content of protein remained unchanged, while the content of reducing sugar, soluble dietary fiber, water solubility index, water absorption index, and viscosity characteristics significantly increased. Additionally, X‐ray diffraction (XRD) analysis and Fourier transform infrared spectra analysis demonstrated that the extrusion process disrupts the crystal structure of corn starch, the crystallinity of ECF decreased. In XRD analysis, the peak detected at around 20° confirmed the formation of the starch–lipid complex during the extrusion process. Conclusions Different ECF and CF amounts were added to the dough and produced fine dried noodles. According to the tensile and scanning electron microscopy results, the ECF can improve the quality of dough and fine dried noodles. Significance and Novelty The results indicated that ECF could effectively enhance the maize addition level in wheat/maize blended fine dried noodles without compromising fine dried noodles' quality.

show abstract

Relationship of various flour properties with noodle making characteristics among durum wheat varieties

Cited by 65 publications

References 28 publications

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Textural Characteristics of Indian Foods

Effect of extruded corn flour addition on the quality characteristics of fine dried noodles

Contact Info

Product

Resources

About