Viscoelastic Properties of Noodles Made from Wheat Cultivars with Low Amylose Contents.

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  • KANEKO Shigenobu
    National Food Research Institute, Ministry of Agriculture Forestry and Fisheries
  • MATSUKURA Ushio
    National Food Research Institute, Ministry of Agriculture Forestry and Fisheries
  • GUNYA Taichi
    Torigoe Flour Milling Company
  • OSAKA Kenichi
    Myojo Foods Company
  • MOMMA Michiko
    National Food Research Institute, Ministry of Agriculture Forestry and Fisheries
  • IMAI Toru
    National Food Research Institute, Ministry of Agriculture Forestry and Fisheries

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  • 低アミロース小麦より製造したゆでめんの粘弾性
  • テイアミロース コムギ ヨリ セイゾウ シタ ユ デ メン ノ ネンダンセイ

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Viscoelastic properties of cooked Japanese noodles made from wheat cultivars with low amylose contents (low-amylose type) were compared with those of noodles made from cultivars with normal amylose contents (conventional type). The noodles of low-amylose types showed lower storage modulus and loss modulus, and higher loss tangent than those of conventional types. Loss tangent was most strongly associated with amylose/amylopectin ratio among these three parameters. Dynamic viscoelasticity changes according to boiling time were compared between cv. Norin 61, a conventional type, and cv. Chikugoizumi, a low-amylose type. The noodles of Chikugoizumi boiled for 8min showed lower dynamic modulus than those of Norin 61 boiled for 20min, a standard boiling time. The water content of noodles was 65% for Chikugoizumi after 8-min boiling and 73% for Norin 61 after 20-min. The noodles boiled for such a short period seemed to be unsuitable for eating due to insufficient hydration of total starch. The results suggest that various parameters including dynamic viscoelasticity and water content should be considered to determine the suitable condition for quality evaluation of noodles of low-amylose type wheat.

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