Prediction of mixing and noodle characteristics of hard wheat flours using size exclusion HPLC chromatogram of proteins and pasting parameters

摘要

Flour proteins of hard wheat varieties (n = 36) grown in Oregon were extracted and separated by size exclusion HPLC. Flour pasting characteristics were analyzed by Rapid Visco Analyzer (RVA). Principle components were calculated from UV absorbance and% absorbance values at 0.01 min intervals of protein chromatogram and RVA parameters, respectively. Principle components, and their cross product, ratio, and square values were used to calculate prediction models (PM) by continuum regression. Validity of model was tested by cross validation (CV). The R(^2) values of PM of mixograph absorption, peak time, midline peak time, and tolerance were 0.874, 0.813, 0.818, and 0.816 and those of CV were 0.808, 0.713, 0.719, and 0.734, respectively. The R(^2) values of hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience of cooked noodle were 0.923, 0.776, 0.614, 0.940, 0.896, and 0.851 for PM and 0.862, 0.632, 0.492, 0.882, 0.858, and 0.789 for CV, respectively. Noodle hardness, adhesiveness, springiness, cohesiveness, chewiness, and resilience measured at 15 min after cooking showed R(^2) values of 0.910, 0.800, 0.785, 0.855, 0.881, and 0.887 for PM and 0.878, 0.721, 0.579, 0.769, 0.790, and 0.818 for CV, respectively. These results suggest that PM of quality characteristics could be developed using data of protein chromatogram and RVA.