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Impact of α-Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour

¹Formerly at RMIT University, (NSW) Australia. Current address: AWB Ltd., 260 Princes Hwy, Werribee VIC 3030, Australia. ²Corresponding author. Phone: + 61 3 9925 2630. Fax: + 61 3 9639 1321. E-mail: lcato@awb.com.au ³Foundation Head, Dept. Food Science, RMIT University, (NSW) Australia. ⁴RMIT University, School of Applied Sciences-Applied Chemistry/Food Science, Melbourne VIC 3001 Australia.

The consumer acceptance of white salted Asian noodles depends on starch characteristics, and the purpose of this study has been to investigate the potential of exogenous α-amylases to enhance textural characteristics of this product. Noodles were prepared from commercial flours with low α-amylase activity, and the endogenous enzyme remained relatively stable during various processing and storage treatments. α-Amylase preparations of bacterial origin and from barley malt were incorporated, and the products were assessed by texture analysis and electron microscopy, as well as for color characteristics. On addition of the amylase preparations, noodles were softer when texture was assessed using either a flat cylinder probe or an axial blade. Some discoloration occurred in treated noodle sheets, although this was minimal in final products that had been cooked immediately after preparation or following drying. Scanning electron microscopy confirmed that the α-amylase of bacterial origin had greater impact upon starch than that from barley malt. The results have implications for understanding of the adverse impact of preharvest sprouting on product characteristics. The results show that softer noodles have been obtained at these levels of enzyme additions. This was true for both enzyme preparations used. Differences in hardness (as measured using the flat cylinder probe) were greater than those for firmness (as measured using the axial blade).