Optimization of Rapid-Visco Analyser test conditions for predicting Asian noodle quality

Cereal Chemistry

Volumn 74, Issue 4, 1997, Pages 497-501

  Batey, I L ^a   Curtin, B M ^a   Moore, S A ^a,b  

^a CSIRO   (Australia)

^b York Stream House   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; AMYLASES; NITRATES; SILVER COMPOUNDS; SODIUM BICARBONATE; SODIUM CARBONATE; VISCOSITY;

HEATING TIME; INITIAL TEMPERATURES; OPERATING CONDITION; OPTIMISATIONS; PASTE VISCOSITY; PEAK TEMPERATURES; PEAK VISCOSITIES; STARCH PASTES; TEST CONDITION; WHITE SALTED NOODLES;

STARCH;

TRITICUM AESTIVUM;

EID: 0030779866     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.497     Document Type: Article

References (27)

1. Anonymous. 1985. Quality assessment for wheat - Sensory tests for noodles. Ministry of Agriculture, Forestry and Fisheries, National Food Research Institute: Tokoyo: Japan.
2. Batey, I. L., and Curtin, B. M. 1996. Effects of varying the RVA operating conditions on starch pasting parameters. Pages 58-66 in: Applications of the Rapid Visco Analyser C. E. Walker and J. L. Hazelton, eds. Newport Scientific: Warriewood, NSW, Australia,
3. Bhattacharya, M., and Corke, H. 1996. Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chem. 73:721-728.
4. Crosbie, G. B. 1991. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. J. Cereal Sci. 13:145-150.
5. Crosbie, G. B., and Lambe, W. J. 1993. The application of the flour swelling volume test for potential noodle quality to wheat breeding lines affected by sprouting. J. Cereal Sci. 18:267-276.
6. Crosbie, G. B., Lambe, W. J., Tsutsui, H., and Gilmour, R. F. 1992. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J. Cereal Sci. 15:271-280.
7. De Haas, B. W., Chapman, D. W., and Goering, K. J. 1978. An investigation of the α-amylase from self-liquefying barley. Cereal Chem. 55:127-137.
8. Holm, J., Bjorck, I., and Eliasson, A.-C. 1988. Effects of thermal processing of wheat on starch: I. Physico-chemical and functional properties. J. Cereal Sci. 8:249-260.
9. Hutchinson, J. B. 1966. The paste viscosities of wheat starch and flour-water mixtures on cooking. I. An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α-amylase activities of Australian and English flours. J. Sec. Food Agric. 17:198-201.
10. Kickhaefer, L. L., and Walker, C. E. 1995. Using the RVA to monitor αamylase inhibition in sprout-damaged wheat flours. RVA World 7:2-4.
11. Klassen, A. J., and Hill, R. D. 1971. Comparison of starch from triticale and its parental species. Cereal Chem. 48:647-654.
12. Konik, C. M., Miskelly, D. M., and Gras, P. W. 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J. Sci. Food Agric. 58:403-406.
13. Konik, C. M., Miskelly, D. M., and Gras, P. W. 1993. Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodles. Starch/Staerke 45:139-144.
14. Konik, C. M., Mikkelsen, L. M., Moss, R., and Gore, P. J. 1994. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Staerke 46:292-299.
15. Mares, D. J., and Mrva, K. 1993. Late maturity α-amylase in wheat. Pages 178-184 in: Proc. Int. Symp. Pre-Harvest Sprouting in Cereals, 6th. M. K. Walker-Simmons, and J. L Ried, eds. AACC: St. Paul, MN.
16. McCormick, K. M., Panozzo, J. F., and Hong, S. H. 1991. A swelling power test for selecting potential noodle quality wheats. Aust. J. Agric. Res. 42:317-323.
17. Meredith, P. 1971. Effects of amylases and metals on the pasting properties of wheat flour, determined by the Amylograph and by Hagberg's falling number. Cereal Chem. 47:483-491.
18. Meredith, P., and Pomeranz, Y. 1982. Inherent amylograph pasting ability of U.S. wheat flours and starches. Cereal Chem. 59:355-360.
19. Miskelly, D. M. and Moss, H. J. 1985. Flour quality requirements for Chinese noodle manufacture. J. Cereal Sci. 3:379-387.
20. Moss, H. J. 1980. The pasting properties of some wheat starches free of sprout damage. Cereal Res. Comm. 8:297-302.
21. Nagao, S., Ishibashi, S., Imai, S., Sato, T., Kanabe, Y., Kaneko, Y, and Otsubo, H. 1977. Quality characteristics of soft wheats and their utilization in Japan. II. Evaluation of wheats from the United States, Australia, France and Japan. Cereal Chem. 54:198-204.
22. Oda, M., Yasuda, Y., Okazaki, S., Yamauchi, Y., and Yokoyama, Y. 1980. A method of flour quality assessment for Japanese noodles. Cereal Chem. 57:253-254.
23. Panozzo, J. F., and McCormick, K. M. 1993. The Rapid Viscoanalyser as a method of testing for noodle quality in a wheat breeding programme. J. Cereal Sci. 17:25-32.
24. Ross, A. S., Walker, C. E., Booth, R. I., Orth, R. A. and Wrigley, C. W. 1987. The Rapid Visco-Analyser: A new technique for the estimation of sprout damage. Cereal Foods World 32:827-829.
25. Snedecor, G. W. and Cochran, W. G. 1989. Statistical Methods, 8th ed. Iowa State University Press: Ames, IA.
26. Walker, C. E., Ross, A. S., Wrigley, C. W., and McMaster, G. J. 1988. Accelerated starch paste characterization with the Rapid Visco-Analyser. Cereal Foods World 33:491-493.
27. Zhao, X. C., and Sharp, P. J. 1996. An improved 1-D SDS-PAGE method for the identification of three bread wheat 'waxy' proteins. J. Cereal Sci. 23:191-193.