Product development from wheat-rice composite flour for noodles and wonton wrapper: Quality assessment

Objective of this study was to develop dried noodles and wonton wrappers from wheat-rice composite flours in order to add value of broken milled rice in Thailand. This study focus on the replacement at least 40 percent of rice flour for wheat flour in the products. Three types of rice flour based on their amylase content which were Chainat 1 variety with high amylase content of 28.72 percent db, commercial rice flour with medium amylase content of 25.73 percent db and low amylase content of rice flour from noodle factory (18.97 percent db) were used. The results showed that the physical properties of dry noodles replaced wheat flour with rice flour were significantly different from wheat noodle (P LT 0.05). Tensile strength, firmness and stickiness of noodle made from wheat flour composite with Chainat 1 variety rice flour were higher value than noodle with other rice flours. To study the effect of four modified starches, three pregelatinized rice flours and hydroxypropyl methylcellulose on the qualities of noodle made from wheat flour composite with rice flour of level 30-40 percent. It was found that the qualities of noodle made from wheat rice composite flour were improved the texture by adding the 10 percent of acetylated modified tapioca starches or 10 percent of extruded pregelatinized rice flour medium amylose rice flour. The products had more elasticity, gloss and smoothness than others. The taste panels accepted the noodles made from wheat rice composite flour, in score range of 6.21-6.62 (hedonic scale 1-9). The results showed that the increased amount of rice flour replaced wheat flour had decreased tensile strength, firmness and protein content, but higher L* value (lightness) and volume of water for mixing. The results of chemical, physical properties and sensory evaluation of wonton wrapper showed that the wonton wrapper made from wheat flour composite with medium amylase rice flour of 30 and 10 percent acetylated modified starch had good quality and was accepted by taste panelists in the score range of 6.22-6.68. The protein content of wonton wrappers made from wheat rice composite flour (12.20 percent db) was significantly different from wheat flour (P LT 0..05) (14.36 percent db)