Effects of Starch and Gluten Properties on Texture of Japanese White Salted Noodle

Starch and gluten were isolated from Australian Standard White, and five Japanese wheat cultivars and breeding lines classified into three different genotypes in amylose synthesis (Wx-genes). After their properties were assessed, they were reconstituted for making Japanese white salted noodle (WSN). Rupture properties and dynamic viscoelasticity of cooked noodles were evaluated. Differences of amylose content and setback (SB) of starch were most affectable on noodle texture. Significant increase in rupturing stress (F) and index of viscoelasticitic texture (V), and significant decrease in dynamic modulus (G') were induced by replacement of the starch with lower amylose content and lower SB. Both of F and G' were significantly increased by the gluten isolated from flour showed higher gluten index (GI). Therefore negative correlation between G' and F (or G' and V) were observed among each starch, positive correlation between them were shown among each gluten. Noodles made from reconstituted flour combined low-amylose starch and high-GI gluten showed higher V and moderate G'. However, combination of low-amylose starch and low-GI gluten induced depression of G' and V. It was suggested that coexistence of hard gluten, which was able to suppress the depression of G' by low-amylose starch, was important for making WSN with favorable viscoelasticitic texture from low-amylose flour.