Interactive effects of wheat cultivar and ultracentrifugal milling on purple whole‐wheat flour functionality, phytochemical properties, and noodle quality

BACKGROUND Purple whole‐wheat flour (WWF) contains anthocyanins and phenolics, but bran‐rich components and genotype‐dependent kernel and starch traits can impair noodle processing and texture. This study evaluated the effects of ultracentrifugal milling on flour functionality, antioxidant properties, and noodle quality in four Korean purple wheat cultivars – Ariheukchal (AC), Ariheuk (AH), Arijinheuk (AJ), and Sintong (ST) – with contrasting kernel hardness and amylose content. RESULTS Sixteen WWFs differing in particle size were obtained using two sieve openings (0.5 and 1.0 mm) and two rotor speeds (6000 and 14 000 rpm). Kernel hardness ranked as ST < AJ < AH < AC, and was positively associated with median particle size, d 50 . Amylose content increased in the order AC (17–21 g kg −1 ) < AH (123–144 g kg −1 ) < AJ (148–158 g kg −1 ) < ST (159–167 g kg −1 ) and remained broadly unaffected by milling conditions. Fine milling, particularly with the 0.5 mm sieve, reduced d 50 and increased damaged starch, although rotor speed effects depended on sieve opening and milling residence time. Water and sodium carbonate solvent retention capacity increased with fine milling, particularly in AC. Pasting profiles differed markedly among cultivars, with AC showing waxy‐type behaviour, including lower pasting temperature and setback. Noodles prepared from finely milled WWFs showed greater fresh noodle resistance to extension and higher cooked noodle hardness and chewiness, but responses were cultivar‐dependent. Cooking substantially reduced total phenolic content, total anthocyanin content, and antioxidant activity. CONCLUSION Optimizing ultracentrifugal milling conditions improved the appearance and texture of purple whole‐wheat noodles, but retention of antioxidant compounds after cooking remained challenging.