Evaluation for Application of Commercial Vital Glutens to Buckwheat Noodle Processing

Abstract

In processing both of buckwheat noodles and of Japanese noodles, no established method for evaluating any agents which improve the functional properties of noodle-dough has ever reported. In this respect, the applicability of 13 commercial vital glutens from various sources were investigated. The trial noodles made from a model mixed flour composed of wheat starch and the individual commercial glutens were submitted to organoleptical evaluation of the functional performance, and to the measurements by Brabender's instruments. The desirable consistency of the intermediate products was investigated in relation to the physical and chemical properties of glutents, and to the instrumental data of Farinogram and Extensogram for the model flour systems as well as to the characteristic phsical properties of the final dried products. For instance, the higher solubility of any gluten in 0.1 N acetic acid did not necessarily mean the better consistency in noodle processing. As a practical conclusion, the commercial glutens which were produced by the spray-drying method of the dispersion in ammonia medium were found to be the most applicable ones to the buck wheat noodle processing, with only one exception.