DOI: 10.1094/CFW-51-0178 |
Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing
B. X. Fu, E. G. Assefaw, A. K. Sarkar, and G. R. Carson. Canadian International Grains Institute (CIGI), Winnipeg, MB, Canada. Cereal Foods World 51(4):178-183.
Fine flour milled from No. 2 Canada Western Amber Durum (CWAD) wheat was evaluated for the production of two major types of yellow alkaline noodles. For raw ramen alkaline noodle processing, the durum flour was compared with patent flours of 60% extraction rate milled from No. 1 Canada Western Red Spring (CWRS) and No. 1 Canada Western Hard White Spring (CWHWS) wheats. In terms of color, ramen noodles from the durum flour were brighter and exhibited a much more yellow color than the noodles from either CWRS or CWHWS. The b* values at 3 and 24 hr were 39.6 and 38.1, 25.5 and 24.5, and 27.8 and 26.0 for the CWAD, CWRS, and CWHWS noodles, respectively. The corresponding L* values for 3 and 24 hr were 75.4 and 70.1, 75.9 and 71.3, and 78.3 and 73.4, respectively. Overall textural characteristics of the cooked durum ramen noodles were similar to those of the CWRS noodles. For partially boiled Hokkien noodles, durum flour was compared with patent flour milled from a low-protein CWHWS. Hokkien noodles made from CWAD were very bright, with an extremely strong lemon yellow color, a very desirable appearance that is impossible to achieve with common wheat flour. Durum Hokkien noodles are firmer, with slightly less cooking gain than those made from CWHWS. Overall, alkaline noodles made from durum fine flour had superior color and better texture than those made from CWRS or CWHWS. Fine flour milled from durum wheat can produce smooth and uniformly hydrated alkaline noodles like those produced from high-quality common wheat flours. There was no need to make any adjustments to formulation and processing when using durum fine flour for making noodles.