Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles

Cereal Chemistry

Volumn 80, Issue 3, 2003, Pages 297-303

  Park, Chul Soo ^a   Hong, Byung Hee ^b   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

MIXING; SEDIMENTATION; WATER ABSORPTION;

MIXING PROPORTIONS; MIXING TIME; MIXOGRAPH; PROCESSING PROPERTIES; PROTEIN CONTENTS; PROTEIN QUALITY; SALT-SOLUBLE PROTEINS; TEXTURAL PROPERTIES; WHEAT FLOURS; WHITE SALTED NOODLES;

PROTEINS;

WATER;

ARTICLE; COOKING; FOOD PROCESSING; FOOD QUALITY; HARDNESS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN QUALITY; SEDIMENTATION; SURFACE PROPERTY; WATER ABSORPTION; WHEAT;

TRITICUM AESTIVUM;

EID: 0038660258     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.3.297     Document Type: Article

References (26)

1. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Methods 08-01, 38-10, 44-15A, 46-30 and 54-40A. The Association: St. Paul, MN.
2. Baik, B.-K., Czuchajowska, Z., and Pomeranz, Y. 1994a. An SDS-FY test to evaluate quality of wheat for oriental noodles. J. Cereal Sci. 19:191-201.
3. Baik, B.-K., Czuchajowska, Z., and Pomeranz, Y. 1994b. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71:315-320.
4. Finney, K. F., and Shogren, M. D. 1972. A ten-gram mixograph for determining and predicting functional properties of wheat flours. Baker's Dig. 46:32-35, 38, 42, 77.
5. Fu, B. X., and Sapirstein, H. D. 1996. Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour. Cereal Chem. 73:143-152.
6. Hatcher, D. W., Kruger, J. E., and Anderson, M. J. 1999. Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem. 76:566-572.
7. Hou, G. 2001. Oriental noodles, Adv. Food Nutr. Res. 43:141-193.
8. Huang, S., and Morrison, W. R. 1988. Aspects of proteins in Chinese and British common (Hexaploid) wheats related to quality of white and yellow Chinese noodles. J. Cereal Sci. 8:177-187.
9. Kruger, J. E., Anderson, M. H., and Dexter, J. E. 1994. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chem. 71:177-182.
10. Laemmli, U. K. 1970. Cleavages of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685.
11. Miskelly, D. M. 1984. Flour components affecting paste and noodle colour. J. Sci. Food Agric. 35:463-471.
12. Miskelly, D. M., and Moss, H. J. 1985. Flour quality requirements for Chinese noodle manufacture. J. Cereal Sci. 3:379-387.
13. Morris, C. F., Jeffers, H. C., and Engle, D. A. 2000. Effect of processing, formulae and measurement variables on alkaline noodle color Toward an optimized laboratory system. Cereal Chem. 77:77-85.
14. Nagao, S., Ishibashi, S., Imai, S., Sato, T., Kanbe, 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.
15. Oh, N. H., Seib, P. A., and Chung, D. S. 1985a. Noodles. III. Effects of processing variables on quality characteristics of dry noodles. Cereal Chem. 62:437-440.
16. Oh, N. H., Seib, P. A., Finney, K. F., and Pomeranz, Y. 1986. Noodles. V. Determination of optimum water absorption of flour to prepare oriental noodles. Cereal Chem. 63:93-96.
17. Oh, N. H., Seib, P. A., Ward, A. B., and Deyoe, C. W. 1985b. Noodles. IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem. 62:441-446.
18. Oh, N. H., Seib, P. A., Ward, A. B., and Deyoe, C. W. 1985c. Noodles.VI. Functional properties of wheat flour components in oriental dry noodles. Cereal Foods World 30:176-178.
19. Park, C. S., and Baik, B.-K. 2002. Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chem. 79:867-873.
20. Payne, P. I., and Lawrence, G. J. 1983. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1 and Glu-D1 which code for highmolecular-weight subunits of glutenin in hexaploid wheat. Cereal Res. Commun. 11:29-35.
21. Payne, P. I., Nightingale, M. A., Krattiger, A. F., and Holt, L. M. 1987. The relationship between HMW glutenin subunit composition and bread-making quality of British-grown wheat varieties. J. Sci. Food. Agric. 40:51-65.
22. 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.
23. Sapirstein, H. D., and Fu, B. X. 1998. Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. Cereal Chem. 75:500-507.
24. Shewry, P. I., Halford, N. G., and Tatham. A. S. 1992. High molecular weight subunits of wheat glutenin J. Cereal Sci. 15:105-120.
25. Toyokawa, H., Rubenthaler, G. L., Powers, J. R., and Schanus, E. G. 1989. Japanese noodle qualities. I. Flour components. Cereal Chem. 66:382-386.
26. 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.