Oats have attracted consumer, research, and commercial interest due to the health benefits associated with their consumption. β-Glucans are major dietary constituents in oats that have been linked to reduced serum cholesterol concentrations in humans, and foods containing oats are allowed to carry a health claim related to the ability of the soluble fiber in oats to reduce the risk of heart disease. However, to receive the recommended amount of β-glucans (3 g/day) from whole oat groats may require consumption of large quantities of oat products. Thus, the production of oat fractions enriched with higher levels of β-glucans is desirable. The most common commercially available oat product with an increased concentration of β-glucans is oat bran. In addition to higher concentrations of β-glucan, other physical and physicochemical properties of oat bran preparations should be considered as part of their production to achieve the optimal and expected health benefits from consumption of such products. Conventio...

ABSTRACTSoba noodles were prepared from brown tartary, green testa and two common buckwheat variety flours with Canada Western Red Spring flour (13.0% protein) and a lower protein (11.5%), but stronger dough strength, Canada Prairie Spring Red (CPSR) flour. Empirical, fundamental and the new Elastic Index (EI) parameter all demonstrated that the lower protein, stronger gluten CPSR variety 5701, yielded superior textural attributes. Tartary buckwheat flour noodle blends' empirical texture results (maximum cutting stress, resistance to compression and recovery) indicated they produced soba noodles with superior texture than the other buckwheat flours because of the lower level of dietary fiber, elevated starch content and lower cooking water uptake. Fundamental tests, such as stress relaxation percent at 20 s, extent of relaxation (K2), loading work and unloading work of tartary buckwheat noodles showed significant differences from the other buckwheat noodles. Among soba noodles, tartary buckwheat noodles had significantly greater (P < 0.05) elastic‐like properties (higher K2 and EI). The EI parameter was significantly correlated (P < 0.005) with all empirical and fundamental rheological parameters.PRACTICAL APPLICATIONSWhereas noodle manufacturers prefer local sensory panels to evaluate the texture characteristics of new noodle products, such evaluations provide little insight into the underlying reasons for the panelist preferences. Traditional empirical mechanical tests – maximum cutting stress, recovery and resistance to compression – have not proven to offer the level of discernment required by the industry. Fundamental mechanical properties offer the ability to provide improved discrimination, as well as an understanding of the role of the biochemical components in addressing the noodle's texture.

The influence of protein content on some durum wheat (Triticum durum Desf.) quality parameters was investigated for two Canadian durum wheats of differing spaghetti-making quality. A substantial increase in semolina yellow pigment content was observed for one of the two durum wheats as protein content increased. For both cultivars, a moderate increase in protein content was accompanied by a marked decrease in farinogram mixing time concomitant with an increase in maximum consistency and tolerance index. Cooking quality and tolerance to overcooking continued to improve as protein increased for both cultivars over the complete range of protein content examined. For both durum wheats, the proportion of non-gluten protein (the albumins and globulins) decreased significantly with increasing protein content. Gluten characteristics, as measured by the Berliner turbidity test, appeared to improve as protein increased. However, this improvement could not be related to the Osborne solubility distribution of the gluten proteins which revealed an increase in the proportion of gliadins as protein content increased for one of the durum wheats, and no significant change for the other. For both cultivars, protein content is the major factor that influences both rheological and cooking properties.

ABSTRACT Two hull‐less barley cultivars, one with waxy starch and the other with high‐amylose starch, were roller‐milled unpearled and after 15% pearling. Flows of varying length, with diverse roll settings and roll surfaces were used to determine effects on the yield, composition, and properties of milled products. Similar trends were noted for the two cultivars. When using a short flow comprising four break passages and a sizing passage, power consumption during grinding was reduced by 10% when roll flute orientation was changed from dull‐to‐dull (D/D) to sharp‐to‐sharp (S/S). Flute orientation had minimal effects on the yield and brightness of flour, but SS grinding gave a higher yield of a fiber‐rich fraction (FRF). FRF yield and composition are of particular interest because FRF has potential as a functional food ingredient due to elevated levels of β‐glucans (BG) and arabinoxylans (AX). When using smooth frosted rolls (SM) for the sizing passage, power consumption increased by several times over using fluted sizing rolls with little advantage for either yield or BG content of FRF. FRF starch damage increased when smooth sizing rolls were used, and water swelling, a measure of water hydration capacity, also increased. Setting break and sizing rolls sharp‐to‐sharp significantly lowered the mean particle size of the FRF fraction, accompanied by moderate declines in FRF BG and AX contents. FRF yield decreased ≤50% when milling flow was lengthened to three sizing passages with intermediate impact passages, with only a moderate accompanying increase in FRF fiber content, regardless of roll conditions. Pearling 15% before milling reduced the yield of FRF by ≈30% while moderately reducing flour yield. Flour brightness was improved by pearling. When barley was pearled, FRF contained higher amounts of BG, but lower amounts of AX, phenolics, ash, and protein.

Hatcher, D.W., Anderson, M.J., Clear, R.M., Gaba, D.G. and Dexter, J.E. 2003. Fusarium head blight: Effect on white salted and yellow alkaline noodle properties. Can. I Plant Sci. 83: 11-21. Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5-9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (similar to76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase. in redness (a*) were observed for noodles prepared from both patent and straight-grade flour. Straight grade YA noodles,prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between-the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality.

ABSTRACTCanada Western Amber Durum wheat cultivars (4), Canada Western Red Spring (1), and Canada Western Hard White Spring (1) wheat were grown at three sites in 2007 to evaluate the effect of genotype (G) and environment (E) on the quality of yellow alkaline noodles (YAN). YAN were evaluated for color, appearance, and cooked texture. Brightness (L*) and yellowness (b*) of YAN made from durum cultivars were significantly higher than common wheat. Durum flour yellow pigment content was approximately fourfold greater than common wheat while noodle speckiness was approximately half of CWRS at 2 hr with environment accounting for >75% of the variance for each parameter. Resistance to compression (RTC) and recovery (REC) of cooked durum alkaline noodles were equivalent or superior to common wheat noodles even when lower grade durum wheat flour was used. In conclusion, cooked durum noodle texture parameters were all significantly influenced by genotype and environment, with environment accounting for 66–71% of their variance.

ABSTRACTDurum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.

ABSTRACT Durum wheat samples (three varieties), milled to yield straight‐grade and patent flours, were processed into YANs. CWHWS and CWRS flours, customarily employed to make noodles, were included for comparative purposes. Uniaxial stress relaxation parameters, %SR, K1 and K2, derived from Peleg's model, were determined for all cooked noodles. Analysis of variance indicated a significant durum sample effect (P < 0.0001) on all three parameters. Significant differences (P = 0.05) were observed among all three CWHWS parameters and the durum flour samples, but not for CWRS. Significant correlations were detected among the three stress relaxation parameters and empirical texture measurements: RTC, REC and MCS. Flour yield exhibited a significant effect (P = 0.05) on %SR, K1 and K2, which was not detected using the empirical texture measurements. The uniaxial stress relaxation test provides a complementary, discriminating method for YAN texture measurement.PRACTICAL APPLICATIONSThis describes the use of uniaxial compression to characterize and discriminate Asian noodle quality texture parameters on the basis of rheological principles. It demonstrates the discriminatory power of three parameters to discern similar noodle flour sources. The technique and parameters are simple to calculate and are well correlated with traditional empirical texture measurements.

Yellow alkaline noodles (YAN) were prepared from durum and hard white wheat flour blends and evaluated for noodle color, appearance and cooked noodle texture. Raw noodle brightness, L∗, and yellowness, b∗, improved significantly with durum flour addition while significant increases in a∗ values were observed at both 2h and 24h. The very low noodle speck count of white wheat noodles remained constant over the 24h period at any durum flour addition. Noodle bite, MCS, decreased with the addition of durum flour, resistance to compression (RTC) remained equivalent to the hard white flour control while an associated improvement in cooked noodle recovery (REC) was observed. The study indicates that addition of durum flour at even the 25% level, offers a viable product with improved colour characteristics, consistent RTC and improved REC textural attributes. Uniaxial stress relaxation parameters of cooked noodles significantly correlated with the empirical texture measurements.

The performance of barley fibre-rich fractions (FRF), as high dietary fibre ingredients, in two-layer flat bread was investigated. In addition, the effects of particle size reduction by pin milling on functional properties of FRF were studied. FRF enriched in non-starch polysaccharides (β-glucans and arabinoxylans) were obtained by roller milling of hull-less barley. Pin milling (PM) of FRF significantly reduced their particle size, slightly increased the solubility of β-glucans and arabinoxylans, and increased the viscosity of water slurries containing FRF. The addition of 20% of barley FRF to wheat flour significantly increased dough water absorption and weakened the dough properties, as indicated by farinograph mixing curves, but the FRF-enriched doughs exhibited good handling characteristics at the dividing and sheeting stages. The appearance, diameter, layer separation, crumb, and aroma of the FRF-enriched flat breads were comparable to that of the control. The PM of FRF did not significantly affect the dough handling or the quality characteristics of flat breads. The addition of 20% of barley FRF to wheat flour flat bread provided substantial health benefits by significantly increasing the total and soluble dietary fibre contents and by decreasing starch digestibility.

Samples of Canadian amber durum wheat varieties, of various protein content and a composite of export cargo samples, were milled to yield straight-grade and patent flours by reducing semolina and processed into yellow alkaline noodles (YAN). Samples of Canada Hard White Spring (CWHWS) and Canada Western Red Spring (CWRS) were included for comparative purposes. YAN from durum wheat displayed a colour advantage over CWRS and CWHWS YAN. The durum YAN displayed an approximate 9–20 unit greater b* (yellowness) value than CWRS and CWHWS at 2 and 24h after preparation. This relates to greater yellow pigment and flavonoid contents in the durum flours. All durum wheat YAN exhibited excellent noodle brightness, which was retained over time due to lower levels of the enzymes polyphenol oxidase (PPO) and peroxidase (POD). Durum noodles displayed significantly fewer specks than CWRS and were comparable to CWHWS. Durum wheat YAN cooking quality was equal to or slightly superior to CWRS and CWHWS. Durum wheat flour refinement imparted no significant effects on cooked noodle texture (maximum cutting stress, recovery, resistance to compression). However, the various texture parameters improved with durum wheat protein content and gluten strength.

ABSTRACTA hard white spring wheat was milled to yield three patent flours with different starch damage levels by manipulating reduction grinding conditions, and each flour was sieved to give three different particle sizes (85–110, 110–132, 132–183 μm). Raw alkaline noodles were prepared using either 1% w/w kansui (sodium and potassium carbonates in 9:1 ratio) or 1% w/w sodium hydroxide. Noodles prepared with sodium hydroxide were significantly brighter, less red, and more yellow than those made with kansui. Differences in noodle color among flour treatments were evident but were attributable to differences in flour refinement rather to than particle size or starch damage. Noodles were rested for 1 hr after processing before cooking. Alkaline reagent was the main factor associated with cooking loss, being ≈50% greater for sodium hydroxide noodles because of higher pH compared with kansui noodles. Cooked sodium hydroxide noodles were thicker than kansui noodles, and cooked strands for both noodle types became thicker as starch damage increased and as particle size became coarser. Instrumental assessment of cooked noodle texture showed that maximum cutting stress (MCS), resistance to compression (RTC), recovery (REC), stress relaxation time (SRT), chewiness (CHE), and springiness (SPR) were influenced by the type of alkaline reagent. Flour particle size and starch damage also influenced noodle texture but the magnitude of the effects and the trends were dependent on alkaline reagent. MCS of kansui noodles was much greater than for sodium hydroxide noodles. MCS of kansui noodles increased as starch damage increased but, in contrast, MCS of sodium hydroxide noodles decreased with increasing starch damage. REC of kansui noodles increased with increasing starch damage and decreased with larger particle size, whereas for sodium hydroxide noodles REC decreased with increasing starch damage and declined dramatically with larger particle size. Kansui noodles exhibited significantly shorter SRT than sodium hydroxide noodles. SRT of kansui noodles was only moderately affected by starch damage and particle size, whereas for sodium hydroxide noodles, SRT became much shorter as flour became coarser and starch damage became higher. CHE of kansui noodles was greater than for sodium hydroxide noodles. CHE of kansui noodles increased as starch damage increased. In contrast, CHE of sodium hydroxide noodles decreased as starch damage increased and also decreased as flour became coarser. SPR of both noodle types decreased as flour became coarser and starch damage became greater. On the basis of these experiments, flour of smaller particle size is an asset to the cooking quality of sodium hydroxide noodles, but high starch damage is to be avoided. For kansui noodles, the impact of flour particle size on cooked noodle texture was less evident and low starch damage, rather than high starch damage, was an asset.

Two Canadian cross-pollinating common buckwheat (Fagopyrum esculentum Moench) varieties, Koban and Koto, and two self-pollinating lines, BR01 and BR06, were dehulled and roller milled on a pilot mill to produce three distinct milled products, white flour, dark flour and whole groat flour. The white flours contained mostly starch (79.2–87.2%), whereas the dark flours were rich in proteins (37.1–38.7%), dietary fibre (15.2–22.0%), ash (5.49–5.99%), and fagopyritols (1420–2220mg/100g). The buckwheat flours were blended with wheat flour (Canada Western Red Spring straight grade flour) at 60:40 ratios and evaluated for soba noodle properties. Significant differences in milling properties, and in raw noodle colour and texture were detected among cultivars, although the impact of flour type on noodle properties was far greater. The self-pollinating lines exhibited comparable milling and soba noodle properties to Koban. Koto exhibited slightly higher white flour yield and generally firmer noodle texture compared to the other lines. White flours produced the brightest noodles, followed by whole groat and dark flours. Dark flours yielded the thickest cooked noodles with the largest maximum cutting stress and greatest resistance to compression. Noodles prepared with white flour offered the best chewiness, springiness and recovery parameters. Soba noodles prepared with dark flours contained considerably higher amounts of minerals, proteins, dietary fibre, and fagopyritols than noodles prepared with white flour.

The effects of particle size of granulars (semolina and flour combined), gluten strength, protein composition and fermentation time on the breadmaking performance were compared for eleven durum wheat genotypes of diverse strength from North America and Italy grown in the same environment. All genotypes were γ-gliadin 45 types (low-molecular weight glutenin subunit 2 patterns) associated with superior pasta-making quality. Three cultivars with high-molecular weight glutenin subunit 20 exhibited relatively weak gluten, confirming that this subunit is associated with weakness in durum wheat. Gluten strength as measured by a range of technological tests was directly and strongly related to the proportion of insoluble glutenin (IG) in granulars protein as determined by a spectrophotometric procedure. Reducing the particle size of granulars by gradual reduction shortened development time in both the farinograph and mixograph. Reducing granulars also increased starch damage and, accordingly, farinograph water absorption, but remix-to-peak baking absorption was unaffected due to increased fermentation loss for finer granulars. Neither loaf volume, nor remix-to-peak mixing time were affected by the particle size of the granulars indicating that regrinding is not an asset for baking provided there is adequate gassing power. Loaf volume was directly related to gluten strength and IG content, and inversely related to residue protein, a non-gluten containing fraction. When fermentation time was reduced from the standard 165 to 90min and 15min, all genotypes exhibited a progressive increase in loaf volume. Therefore, regardless of strength, short fermentation time is preferred when high volume durum wheat bread is desired. Some of the stronger durum genotypes exhibited remix-to-peak bread volume comparable to that expected of good quality bread wheat, indicating that there is potential to select for genotypes with improved baking quality in conventional breeding programs by screening for high content of insoluble glutenin.

Five different Glu-B1 HMW-GS patterns were identified among a collection of diverse durum wheat genotypes grown in 2001 in two locations in western Canada. The durum wheat lines exhibited a wide range of dough and gluten strength characteristics as measured by alveograph and 2g mixograph parameters, gluten index (GI), and protein composition as measured by unextractable polymeric protein (UPP) content and the ratio of high-molecular weight (HMW) glutenin subunits (GS) to low-molecular weight (LMW) GS. HMW-GS subunits patterns represented within the genotypes were 6+8, 7+8, 7+16, 14+15 and 20. Two of the genotypes expressed Glu-A1 HMW-GS 2* in combination with other HMW-GS. Approximately 95% of the durum genotypes were γ-gliadin 45 types. Analysis of variance indicated that genotype was a greater source of variation in all measurements than was growing location, with the exception of protein content which showed less variation contributed by genotype and more contributed by location than for other quality parameters. UPP was strongly associated with all strength measurements. All of the γ-gliadin 42 types were low in UPP and weak. Among the γ-gliadin 45 types, those possessing HMW-GS 20 were typically in the lower half of the UPP and strength range. There was no clear evidence of an association between any of the other HMW-GS patterns and gluten strength. The majority exhibited HMW to LMW-GS ratios that were within the relatively narrow range of 0.15–0.25, yet there were wide variations in dough strength among genotypes within that range. Increasing proportions of HMW-GS resulting in ratios of greater than 0.30 were generally associated with weak dough and gluten and low UPP content.

Crop ScienceVolume 46, Issue 6 p. 2701-2701 Registrations of Cultivars Registration of ‘Commander’ Durum Wheat J.M. Clarke, Corresponding Author J.M. Clarke clarkej@agr.gc.ca Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Corresponding author (clarkej@agr.gc.ca)Search for more papers by this authorT.N. McCaig, T.N. McCaig Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorR.M. DePauw, R.M. DePauw Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorR.E. Knox, R.E. Knox Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorN.P. Ames, N.P. Ames Agric. and Agri-Food Canada, Research Branch, Cereal Research Centre, 195 Dafoe Rd., Winnipeg, MB, R3T 2M9Search for more papers by this authorF.R. Clarke, F.R. Clarke Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorM.R. Fernandez, M.R. Fernandez Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorB.A. Marchylo, B.A. Marchylo Grain Research Lab., Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8Search for more papers by this authorJ.E. Dexter, J.E. Dexter Grain Research Lab., Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8Search for more papers by this author J.M. Clarke, Corresponding Author J.M. Clarke clarkej@agr.gc.ca Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Corresponding author (clarkej@agr.gc.ca)Search for more papers by this authorT.N. McCaig, T.N. McCaig Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorR.M. DePauw, R.M. DePauw Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorR.E. Knox, R.E. Knox Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorN.P. Ames, N.P. Ames Agric. and Agri-Food Canada, Research Branch, Cereal Research Centre, 195 Dafoe Rd., Winnipeg, MB, R3T 2M9Search for more papers by this authorF.R. Clarke, F.R. Clarke Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorM.R. Fernandez, M.R. Fernandez Semiarid Prairie Agricultural Research Centre, Research Branch, Agric. and Agri-Food Canada, Box 1030, Swift Current, SK, S9H 3X2Search for more papers by this authorB.A. Marchylo, B.A. Marchylo Grain Research Lab., Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8Search for more papers by this authorJ.E. Dexter, J.E. Dexter Grain Research Lab., Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8Search for more papers by this author First published: 01 November 2006 https://doi.org/10.2135/cropsci2005.12.0455Citations: 2 Registration by CSSA. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume46, Issue6November–December 2006Pages 2701-2701 RelatedInformation

ABSTRACT Fresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull‐less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β‐glucan of the wheat flour, offering potential health benefits. The HB‐enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health‐conscious consumers who associate darker colored cereal‐based foods with superior nutritional composition.