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

Viscoelastic properties of cooked Japanese noodles made from wheat cultivar s 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 lo ss modulus, and higher loss tangent than those of conventional types. Loss tangent was most strongly associated with amyose/amylopectin ratio among th ese three parameters. Dynamic viscoelasticity changes according to boiling time were compared between cv. Norin 61, a conventional type, and cv. Chiku goizumi, a low-amylose type. The noodles of Chikugoizumi boiled for 8 min s howed lower dynamic modulus than those of Norin 61 boiled for 20 min, a sta ndard 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 f or such a short period seemed to be unsuitable for eating due to insufficie nt hydration of total starch. The results suggest that various parameters i ncluding dynamic viscoelasticity and water content should be considered to determine the suitable condition for quality evaluation of noodles of low-a mylose type wheat.