Starch and protein quality requirements of Japanese alkaline noodles (ramen)

Cereal Chemistry

Volumn 76, Issue 3, 1999, Pages 328-334

  Crosbie, G B ^d   Ross, A S ^a,b   Moro, T ^c   Chiu, P C ^a  

^a BRI Australia Ltd   (Australia)

^b CURTIN UNIVERSITY   (Australia)

^c Kanagawa 243 0041   (Japan)

^d NONE

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; NITROGEN COMPOUNDS; PLANTS (BOTANY); SILVER COMPOUNDS;

ALKALINES; CHARACTERISTIC PEAKS; FARINOGRAPHS; PASTING CHARACTERISTICS; PEAK VISCOSITIES; PROTEIN QUALITY; QUALITY REQUIREMENTS; WHEAT CULTIVARS;

STARCH;

PROTEIN; STARCH;

ARTICLE; CARBOHYDRATE ANALYSIS; CORRELATION FUNCTION; FLOUR; FOOD; FOOD ANALYSIS; JAPAN; PROTEIN QUALITY; WHEAT;

FELDMANNIA SP. VIRUS; TRITICUM AESTIVUM;

EID: 0032984222     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.3.328     Document Type: Article

References (32)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 08-01, approved April 1961, revised October 1976, October 1981, reviewed October 1994; Method 44-15A, approved October 1975, revised October 1981, October 1994; Method 46-30, approved November 1995; Method 54-21, approved November 1995; Method 56-81B, approved November 1972, revised October 1982, October 1988, September 1992, reviewed October 1994. The Association: St. Paul, MN.
2. Baik, B. K., Czuchajowska, Z., and Pomeranz, Y. 1994. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71:315-320.
3. Batey, I. L., Curtin, B. M., and Moore, S. A. 1997. Optimization of Rapid-Visco Analyser test conditions for predicting Asian noodle quality. Cereal Chem. 74:497-501.
4. Bhattacharya, M., and Corke, H. 1996. Selection for desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles. Cereal Chem. 73:721-728.
5. Bhattacharya, M., Jafari-Shabestari, J., Qualset, C. O., and Corke, H. 1997. Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chem. 74:417-423.
6. Crosbie, G. B. 1989. Wheat quality trends in Western Australia. Pages 59-65 in: Proc. 39th Aust. Cereal Chem. Conf. RACI: Parkville, Australia.
7. 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.
8. Crosbie, G. B., and Lambe, W. J. 1990. Progress toward the development of a rapid screening test for noodle quality in wheat. Pages 110-112 in: Proc. 40th Aust. Cereal Chem. Conf. RACI: Parkville, Australia.
9. 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.
10. Crosbie, G., Miskelly, D., and Dewan, T. 1990. Wheat quality for the Japanese flour milling and noodle industries. J. Agric. West. Aust. 31:83-88.
11. 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.
12. Dengate, H. N. 1984. Swelling, pasting, and gelling of wheat starch. Pages 49-82 in: Advances in Cereal Science and Technology, Vol. VI. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
13. Endo, S., Karibe, S., Okada, K., and Nagao, S. 1988. Factors affecting gelatinization properties of wheat starch. Nippon Shokuhin Kogyo Gakkaishi 35:7-14.
14. Hutchinson, J. B. 1966. The paste viscosities of wheat starch and flour-water mixtures on cooking. J. Sci. Food Agric. 17:198-201.
15. Konik, C. M., and Moss, R. 1992. Relationship between Japanese noodle quality and RVA paste viscosity. Pages 209-212 in: 42nd Aust. Cereal Chem. Conf. RACI: Parkville, Australia.
16. 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.
17. Konik, C. M., Mikkelson, L. M., Moss, R., and Gore, P. J. 1994. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Staerke 46:292-299.
18. 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.
19. Miskelly, D. M. 1981. Quality requirements for manufacture of fresh and instant Chinese noodles. Pages 61-62 in: Proc. 31st Aust Cereal Chem. Conf. RACI: Parkville, Australia.
20. Miskelly, D. M., and Moss, H. J. 1985. Flour quality requirements for Chinese noodle manufacture. J. Cereal Sci. 3:379-387.
21. Moss, H. J. 1980. The pasting properties of some wheat starches free of sprout damage. Cereal Res. Comm. 8:297-302.
22. Moss, H. J. 1984. Ingredient effect in mechanized noodle manufacture. Pages 71-75 in: Proc. Singapore Inst. Food Sci. and Tech. Conf. The Institute: Singapore.
23. Nagao, S. 1996. Processing technology of noodle products in Japan. Pages 169-194 in: Pasta and Noodle Technology. J. E. Kruger, R. B. Matsuo, and J. W. Dick, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
24. Nagao, S., Ishibashi, S., Imai, S., Sato, T., Kanbe, T., Kaneko, Y., and Otsubo, H. 1977. Quality characteristics of soft wheats and their utilization in Japan. Evaluation of wheats from the United States, Australia, France and Japan. Cereal Chem. 54:198-204.
25. National Foods Research Institute, Ministry of Agriculture, Forestry and Fisheries. 1985. Quality assessment of wheat - Sensory tests for noodles. MAFF: Japan.
26. 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.
27. Ross, A. S., Quail, K. J., and Crosbie, G. B. 1997. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. Cereal Chem. 74:814-820.
28. Shelke, K., Dick, J. W., Holm, Y. P., and Loo, K. S. 1990. Chinese wet noodle formulation: A response surface methodology study. Cereal Chem. 67:338-342.
29. Shirao, Y., and Moss, H. J. 1978. Suitability of Australian wheat and flour for noodle production. Pages 37-38 in: Proc. 28th Aust. Cereal Chemistry. Conf. RACI: Parkville, Australia.
30. Toyokawa, H., Rubenthaler, G. L., Powers, J. R., and Schanus, E. G. 1989. Japanese noodle qualities. II. Starch components. Cereal Chem. 66:387-391.
31. Wang, L., and Seib, P. A. 1996. Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starches. Cereal Chem. 73:167-175.
32. Yun, S.-H., Quail, K., and Moss, R. 1996. Physicochemical properties of Australian wheat flours for white salted noodles. J. Cereal Sci. 23:181-189.