The Impact of Starch Properties on Noodle Making Properties of Indian Wheat Flours

Abstract The physico-chemical and noodles making properties of flour milled from three bread (PBW-154, PBW-343, and PBW-373) and one durum (PDW-233) wheat cultivars were studied. Noodles were evaluated for cooking and textural properties. The starches were also separated from these cultivars and investigated for morphological, thermal, rheological, and retrogradation properties. Protein, ash, SDS sediment value, and swelling power of flour milled from different varieties varied between 10.0–10.9%, 0.53–0.71%, 19.5–33.5 mL, and 7.4–9.8 g g−1, respectively. Falling number values of flours indicate that the flour had been milled from sound wheat. PDW-233 grains showed highest fracture force while flour from PBW-154 cultivar showed highest SDS value (33.5 mL). The noodles prepared from PBW-154 flour showed lowest cooked weight, highest oil absorption, and highest amylose content. The amylose content of starches separated from different wheat cultivar varied between 20.5 and 29.2%. The starches from all the wh...