Viscoelastic properties of noodles made from wheat cultivars with low amylose contents

Viscoelastic properties of cooked Japanese noodles made from wheat cultivars with low amylose contents (low-amylose type) were compared with those of noodles made from cultivars ars with normal amylose contents (conventional type). The noodles of low-amylose types showed lower storage modulus and loss modulus, and higher loss tangent than those of conventional types. Loss tangent was most strongly associated with amyose/amylopectin ratio among these three parameters. Dynamic viscoelasticity changes according to boiling time were compared between cv. Norin 61, a conventional type, and cv. Chikugoizumi, a low-amylose type. The noodles of Chikugoizumi boiled for 8 min showed lower dynamic modulus than those of Norin 61 boiled for 20 min, a standard boiling time, The water. content uf noodles was 65% for Chikugoizumi after 8-min boiling and 73% for Norin 61 after 20-min. The noodles boiled for such a short period seemed to be unsuitable for eating due to insufficient hydration of total starch. The results suggest that various parameters including dynamic viscoelasticity and water content should be considered to determine the suitable condition for quality evaluation of noodles of low-amylose type wheat.