The effect of incorporation of rye flour on the quality of oriental noodles

Salted noodles were prepared using Canadian Western Red Winter (CWRW) or Ca nadian Western Red Spring (CWRS) patent flours augmented with 15, 30 and 50 % rye flour. Addition of incremental amounts of rye flour resulted in signi ficant decreases in both raw and dried noodle brightness, L*, and yellownes s, b*. In addition, dry noodle breaking strength, cooked noodle firmness, ( MCS), and chewiness (REC) also decreased with increasing rye content. Howev er, an acceptable wheat:rye noodle was still possible with a rye incorporat ion of 30%. Proportional substitution of high gluten strength flour from th e Canadian Western Extra Stron (CWES) class of wheat in exchange for CWRW f lour had no significant impact on noodle color but did significantly (p les s than or equal to 0.05) improve the textural attributes, especially firmne ss, of the 70:30 wheat:rye blended noodles. The addition of peroxide at a 0 .5% concentration was found to significantly improve wheat:rye blended nood le brightness and firmness. The use of peroxidase in the presence or absenc e of peroxide had no impact on the wheat:rye noodle quality characteristics . (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.