Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross‐linked phosphorylated RS4 wheat starch

BACKGROUND Resistant starch (RS) has health benefits and can be used as a functional ingredient in various food products. Kansas hard red winter (HRW) wheat is conventionally used for bread making and this is attributed to its strong gluten network. To develop Asian white salted noodles with a high RS content, HRW wheat flour was partially replaced with cross‐linked phosphorylated RS4 wheat starch. Vital wheat gluten or wheat protein isolate was added to compensate for textural changes due to the addition of RS. RESULTS The maximum recommended level of RS4 starch to replace HRW wheat flour was 40%. The substitution of 10–40 parts of RS4 for flour did not change hardness in cooked noodles but it did reduce their extensibility, cohesiveness, and springiness, which was probably due to the non‐swelling properties of RS4. At 40 parts of RS4 replacement, supplementation of 2–8 parts of vital wheat gluten or wheat protein isolate in the composite flour notably enhanced the hardness and extensibility of cooked noodles, whereas cohesiveness and springiness were minimally affected. Supplemental vital wheat gluten produced a thicker protein network than endogenous protein or added wheat protein isolate, giving cooked noodles greater breaking force and distance. CONCLUSION RS4 could be used as a functional ingredient to replace up to 40% of hard wheat flour for making Asian noodles while maintaining their hardness after cooking. The extensibility of cooked noodles with high RS4 could be noticeably enhanced by supplementation with vital wheat gluten in the composite flour (RS/flour = 40/60). © 2020 Society of Chemical Industry