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Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull-less Barley Genotypes of Diverse Amylose Content

¹The University of Manitoba, Food Science Dept. Currently at the Food Development Center, Portage La Prairie, MB, Canada. ²Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8. ³The Crop Development Center, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK. S7N 5A8, Canada. ⁴Corresponding author. E-mail: mizydorczyk@grainscanada.gc.ca

Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull-less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β-glucan of the wheat flour, offering potential health benefits. The HB-enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health-conscious consumers who associate darker colored cereal-based foods with superior nutritional composition.