Cereal Chem. 70:367-372   |  VIEW ARTICLE

Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours.

W. S. Kim and P. A. Seib. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Chemical and physical properties of a commercial noodle flour from Japan (JCN) and another from Singapore (SCN) were compared to those of a western white (WW) wheat flour and a hard white winter (HWW) wheat flour. The JCN and SCN flours contained 13-23% more nonstarch lipids than either of the American flours, and their pasting curves (amylograms) in water showed restricted swelling. Pasting the four flours in the presence of sodium chloride (2% based on flour) gave amylograms with peaks between 88-64 C during the cooling cycle. The peak for the JCN flour was especially prominent. The starches isolated from the JCN and SCN flours contained amylose 2% lower than that of the HWW flour but 1.5% higher than that of the WW flour. The swelling power of the starches from the JCN and SCN flours were higher at 75 and 83 C than that of the starches from the American flours. The amylograms of the four starches displayed less difference than the flours did. Instant fried noodles made from the JCN flour without carbonate salts in the formula were more firm and more elastic than those made from HWW flour or a 4:1 mixture of HWW and WW flours. Those texture differences appeared to be associated with an unknown lipid in the JCN flour that restricted starch-granule swelling.