Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat

Journal of the Science of Food and Agriculture

Volumn 83, Issue 5, 2003, Pages 487-495

  Chakraborty, Monisha ^a   Hareland, Gary A ^a   Manthey, Frank A ^a   Berglund, Lois R ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Mechanical abrasion; Noodles; Pearling; Sprout damage; Wheat quality

Indexed keywords

FOOD SCIENCE; QUALITATIVE ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0242585022     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1403     Document Type: Article

References (34)

1. Sorrells ME, Paterson AH and Finney PL, Milling and baking quality of soft white wheat genotypes subjected to preharvest sprouting. Cereal Chem 66:407 (1989).
2. Bean MM, Keagy PM, Fullington JG, Jones FT and Mecham DK, Dried Japanese noodles. I. Properties of laboratory-prepared noodle doughs from sound and damaged wheat flours. Cereal Chem 51:416-433 (1974).
3. McCrate AJ, Nielsen MT, Paulsen GM and Heyne EG, Pre-harvest sprouting and alpha-amylase activity in hard red and hard white winter wheat cultivars. Cereal Chem 58:424-428 (1981).
4. Derera NF, The effects of preharvest rain, in Preharvest Field Sprouting in Cereals, Ed by Derera NF. CRC Press, Boca Raton, FL, pp 1-14 (1989).
5. Verity JCK, Hac L and Skerritt JH, Development of a field enzyme-linked immunosorbent assay (ELISA) for detection of alpha-amylase in preharvest-sprouted wheat. Cereal Chem 76:673-681 (1999).
6. Perten H, Application of the falling number method for evaluating alpha-amylase activity. Cereal Chem 41:127-140 (1964).
7. Henry RJ, Martin DJ and Blakeney AB, Reduction of the alpha-amylase content of sprouted wheat by pearling and milling. J Cereal Sci 5:155-166 (1987).
8. Hatcher DW and Kruger JE, Distribution of polyphenoloxidase in flour millstreams of Canadian common wheat classes milled to three extraction rates. Cereal Chem 70:51-55 (1993).
9. Sekhon KS, Singh N and Nagi HP, Effect of pearling and blending on the bread-making properties of sprout-damaged wheat. Cereal Foods World 37:715-724 (1992).
10. Demeke T, Chang HG and Morris CF, Effect of germination, seed abrasion and seed size on polyphenol oxidase assay activity in wheat. Plant Breeding 120:369-373 (2001).
11. Miskelly DM and Moss HJ, Flour quality requirements for Chinese noodle manufacture. J Cereal Sci 3:379-387 (1985).
12. Kruger JE, Matsuo RR and Preston K, A comparison of methods for the prediction of Cantonese noodle color. J Plant Sci 72:1021-1029 (1992).
13. Edwards RA, Ross AR, Mares DJ, Ellison FW and Tomlinson JD, Enzymes from rain-damaged and laboratory-germinated wheat. I. Effects on product quality. J Cereal Sci 10:157-167 (1989).
14. McMaster GJ, Tomlinson D, Edwards R, Ross A and Moss HJ, Endoprotease activity in rain-damaged Australian wheats, in Proceedings 5th International Symposium on Pre-harvest Sprouting in Cereals, Ed by Ringlund K, Mosleth E and Mares DJ. Westview Press, Boulder, CO, pp 65-74 (1990).
15. Moss HJ, The pasting properties of some wheat starches free of sprout damage. Cereal Res Commun 8:297-302 (1980).
16. Kruger JE, Hatcher DW and Dexter JE, Influence of sprout damage on Oriental noodle quality, in Proceedings 7th International Symposium on Pre-Harvest Sprouting in Cereals, Hokkaido, Japan, pp 9-18 (1995).
17. AACC. Approved Methods of the American Association of Cereal Chemists, 10th edn. American Association of Cereal Chemists, St Paul, MN (2000).
18. Bhattacharya M, Jafari-Shabestari J, Qualset C and Corke H, Diversity of starch pasting properties in Iranian hexaploid wheat landraces. Cereal Chem 74:417-423 (1997).
19. Bhattacharya M, Luo Q and Corke H, Time-dependent changes in dough color in hexaploid wheat landraces differing in polyphenoloxidase activity. J Agric Food Chem 47:3579-3585 (1999).
20. Morris CF, Jeffers HC and Engle DA, Effect of processing, formula and measurement variables on alkaline noodle color - toward an optimized laboratory system. Cereal Chem 77:77-85 (2000).
21. Bourne MC, Texture profile analysis. Food Technol 32:62-66, 72 (1978).
22. Smewing J, Analyzing the texture of pasta for quality control. Cereal Foods World 42:8-12 (1997).
23. Batey IL, Curtin BM and Moore SA, Optimization of rapid-visco analyzer test conditions for predicting Asian noodle quality. Cereal Chem 74:497-501 (1997).
24. Fellers DA, Mossman AP, Johnston PH and Wheeler EL, Mechanical debranning of whole-kernel wheat. III. Composition, cooking characteristics, and storage stability. Cereal Chem 53:308-317 (1976).
25. Czarnecki E and Evans LE, Effect of weathering during delayed harvest on test weight, seed size, and grain hardness of wheat. Can J Plant Sci 66:473-482 (1986).
26. Bason ML and Booth RI, A rapid method for testing wheat noodle making quality, in Proceedings MillTex-Asia. Turret Group plc, Singapore, pp 74-81 (1994).
27. Crosbie GB, Ross AS, Moro T and Chiu PC, Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem 76:328-334 (1999).
28. Miskelly DM, Flour components affecting paste and noodle color. J Sci Food Agric 35:463-471 (1984).
29. Baik BK, Czuchajowska Z and Pomeranz Y, Discoloration of dough for Oriental noodles. Cereal Chem 72:198-205 (1995).
30. Park WJ, Shelton DR, Peterson CJ, Martin TJ, Kachman SD and Wehling RL, Variation in polyphenol oxidase activity and quality characteristics among hard white wheat and hard red winter wheat samples. Cereal Chem 74:7-11 (1997).
31. Tomlinson JD and Ross AS, Strategies for utilization of weather-damaged grain, in Proceedings 39th Australian Cereal Chemistry Conference, Ed by Westcott T, Williams Y and Ryker R. Royal Australian Chemical Institute, Melbourne, Australia, pp 23-24 (1989).
32. Ross AS, Quail KJ and Crosbie GB, Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. Cereal Chem 74:814-820 (1997).
33. Moss HJ, Miskelly DM and Moss R, The effect of alkaline conditions on the properties of wheat flour dough and Cantonese-style noodles. J Cereal Sci 4:261-268 (1986).
34. Wang L and Seib PA, Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starches. Cereal Chem 73:167-175 (1996).