Effect of flour color and starch pasting properties on color of noodle dough sheet and texture of cooked noodles in Korean wheat cultivars

The purpose of this study was to verify the effect of flour color and starch pasting properties on color of noodle dough sheet and textural characteristics of cooked noodles made with 15 representative Korean wheat cultivated for three years. Year, cultivar and the interaction between the year and cultivar influenced flour properties, starch pasting properties, noodle dough sheet color, and cooked noodles texture. Amylose content in waxy wheat was significantly lower rather than wild type wheat, while that of partial waxy wheat was even lower than them. Peak viscosity and breakdown in waxy and partial waxy wheat were much higher than wild type wheat. Color of noodle dough sheet showed negative correlation with particle size and damaged starch and positive correlation with flour lightness. Polyphenol oxidase did not have significant influence on color of noodle dough sheet. Principal component analysis (PCA) showed positive relationships between flour color and color of noodle dough sheet. Waxy wheat exhibited much softer texture of cooked noodles and lower springiness and cohesiveness compared to wild type wheats, while partial waxy wheat showed similar springiness and cohesiveness compared to them. Hardness, cohesiveness, and springiness of cooked noodles showed positive correlation with amylose contents of flour, and only cohesiveness showed negative correlation with ash content, particle size, and damaged starch content. Texture of cooked noodles showed negative correlation with peak viscosity and breakdown. PCA showed that hardness of cooked noodles is positively correlated with positive correlation between hardness of cooked noodles and negative correlation between springiness and cohesiveness of cooked noodles, particle size and damaged starch.