BARLEY IN UDON NOODLES

Abraded (up to 20%) ground naked non-waxy and waxy barleys were blende d with wheat flours. Amylograph peak temperatures of wheat/barley blen ds (85:15) decreased by 1.5 degrees C with non-waxy barley and by 3.5 degrees C with waxy barley. Peak viscosities of wheat flours was incre ased by the addition of non-waxy barley and decreased by the addition of waxy barley. Adding either non-waxy or waxy barley increased breakd own viscosities. Texture profile analysis (TPA) parameters of udon noo dles prepared from wheat-barley blends were largely unaffected by non- waxy barley, but were lowered by waxy barley and by potato, corn or ba rley starches. Whereas incorporation of increasingly abraded non-waxy barley had little effect on the TPA parameters of udon noodles, additi on of increasingly abraded waxy barley decreased hardness and chewines s of udon noodles. A shorter cooking time is required to cook noodles from wheat-barley blends (as indicated by lower peak viscosity tempera tures and more open internal structures of noodles, as seen by scannin g electron microscopy) than from wheat flour. Extent of colour darkeni ng of udon noodles was reduced as the added barley flours were obtaine d from increasingly abraded grain.