Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles

Abstract

Background and objectives Gluten development of wheat flour under a limited amount of water is essential for dough sheeting and cutting in preparation of noodle, and for cooking and textural properties of noodles. Soft wheat flour of relatively high gluten strength, low damaged starch content, and low water absorption could be suitable for the requirement. The study was aimed at exploring the potential uses of solvent retention capacity (SRC) test for evaluation of soft wheat flour quality for making white‐salted noodles. Findings Ten soft wheat varieties exhibited large differences in SRC values. Lactic acid SRC and gluten performance index (GPI) showed significant correlations with weight gain and firmness of the cooked noodles. Among the flour characteristics, GPI appeared to be the best predictor of cooked noodle firmness, with the highest correlation coefficient (r = 0.96, p < 0.010). Conclusions Flour SDS sedimentation volume, lactic acid SRC, and GPI were significantly correlated with weight gain and texture of cooked noodle. Soft wheat flours with GPI >0.60 were found to be suitable for making white‐salted noodles. Significance and novelty Solvent retention capacity analysis could be successfully applied for selecting soft wheat cultivars suitable for white‐salted noodles. For this sample set, among the flour quality parameters, GPI was the most reliable predictor for firmness of cooked noodles and could be effectively used for identification of noodle wheat varieties and grains by wheat breeding programs and noodle manufacturers.

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

“…The WSRC, LASRC, SCSRC, and SUSRC values were reported in ranges of 49.4–56.3, 90–118.5, 66–83.0, and 86.4–106.3%, respectively, for US soft wheat cultivars ( 42 ). Ram et al ( 21 ) reported WSRC values of 53.4–70.6%, LASRC of 72.0–122.8%, SCSRC of 63.9–87.2%, and SUSRC of 75.1–97.9% across 192 Indian wheat varieties.…”

“…HD-3086 showed the highest GPI value of 0.46 and DBW-17 the lowest GPI value of 0.59. Jeon et al ( 42 ) reported GPI values of 0.52–0.69 for soft wheat cultivars. Our results are in close range with those reported.…”

Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles

“…Dried noodles with flours A and B showed similar L* (lightness), and that with flour A was slightly higher a* (redness) and b* (yellowness) than that with flour B, which indicated slightly yellowish and creamy color, whereas flour C showed much lower L* and higher a* values than did flours A and B, which revealed a much darker and reddish color due to potential higher PPO content. Jeon, Baik, and Kweon (2019) showed a significant negative correlation between PPO activity of flour and L* of raw noodles (r = −.91, p < .01).…”

Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles

“…Both protein quantity and protein quality significantly influence WSN quality (Fu, 2008; Hou et al, 2013; Park & Baik, 2009). Flour protein content and protein quality‐related parameters (lactic acid solvent retention capacity [SRC] and SDS sedimentation volume) are reported to have positive relationships with hardness of cooked WSN (Park et al, 2003; Hu et al, 2007; Hou et al, 2013; Jeon et al, 2019; Park & Baik, 2009). Starch amylose content shows a positive relationship with hardness of cooked WSN and a negative relationship with cohesiveness of cooked WSN (Baik & Lee, 2003; Guo et al, 2003).…”

“…It has been demonstrated that selected ESW wheat varieties are suitable for making dough‐based products, such as bread (Huebner et al, 1999) and northern‐style Chinese steamed bread (Ma & Baik, 2016). More recently, Jeon et al (2019) observed that 5 out of 10 ESW wheat flours had gluten performance index (GPI) values above 0.60 and produced WSN of desirable cooking and textural properties. A limited number of studies examining comprehensive grain and flour characteristics have been conducted to identify the ESW wheat quality parameters desirable for making WSN.…”