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Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation

¹Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai, Tsukuba, Ibaraki 305-8572, Japan. ²National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan. ³Corresponding author: Fax: +81-298-38-7996 Phone: +81-298-38-8031. E-mail: tomokos@affrc.go.jp ⁴National Agricultural Research Center for Western Region, Nishifukatsucho, Fukuyama, Hiroshima 721-8514, Japan. ⁵Institute of Agricultural Engineering, University of Tsukuba, Tennodai, Tsukuba, Ibaraki 305-8572, Japan.

The rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep-recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep-recovery curves were observed between cultivars. The difference in amylose content in wheat flour reflected the creep-recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through.