| The suitability of Kansas white wheat Oro Blanco for manufacturing noodle flour and Asian-style noodles was examined. Noodle samples were manufactured using the roll-machine and low-temperature extrusion. A comparison of the methods was made based on product characteristics.; White wheat samples (three Oro Blanco and one Idaho 377s) differing in protein content and kernel characteristics were examined. The four samples showed significant differences in test weight, hardness, size (diameter), and kernel weight. All wheat samples collected consisted of sound grains with no indication of pre-harvest sprout damage.; Flours with 60–63% extraction and 0.36–0.40% ash content (d.b.) were obtained from milling the wheat samples. The flour samples showed significant differences in pasting behavior and color attributes, although all samples showed high Agtron readings varying between 77 and 85. The Oro blanco wheat samples were milled in a pilot mill with larger grinding and sifting areas than the experimental mill utilized to mill the Idaho 377s wheat samples. This explained the variation in particle size and fiber content observed in the resulting flours.; Oro Blanco and Idaho 377s wheat produced roll-machine noodles with comparable cooking quality characteristics to those of Asian-style noodles reported in the literature.; Flour protein content and formula (salt combination) showed significant effects on cooking time, cooked noodle hardness and adhesiveness, as well as color of roll-machine noodles. Flour-formula interaction had a significant effect on cooking loss, cooked noodle firmness, and RVA pasting responses.; Significant differences in cooking loss, pasting properties, texture, and color were found between low temperature extruded noodles and roll-machine noodles.; The effect of flour on the characteristics of low-temperature extruded noodles was restricted to its interaction with other factors such as formula and die land-length. Formula had a significant effect on cooked noodle hardness and firmness, dry noodle lightness (L*) and yellowness (+b*), and RVA breakdown viscosity of extruded noodles.; Flour-formula interaction had a significant effect on dry noodle greenness (−a*), RVA peak viscosity, final viscosity, and setback viscosity of extruded noodles. The die-flour-formula interaction showed a significant effect on cooking time, cooking loss, and cooked noodle adhesiveness.; Low temperature extruded noodles made with die inserts differing in land length did not show significant differences in any of the attributes examined. |
