Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

Euphytica

Volumn 141, Issue 1-2, 2005, Pages 113-120

  Zhang, Y ^a   Nagamine, T ^b   He, Z H ^a,c   Ge, X X ^a   Yoshida, H ^d,e   Pena R J ^f  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

^c CIMMYT China Office   (China)

^d NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^e JAPAN INTERNATIONAL COOPERATION AGENCY   (Japan)

^f INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

Bread wheat; Chinese fresh white noodles; Processing quality; Sensory evaluation; Starch pasting properties; Triticum aestivum

Indexed keywords

PRENANTHELLA EXIGUA; TRITICUM AESTIVUM;

EID: 17644421491     PISSN: 00142336     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10681-005-6335-0     Document Type: Article

References (31)

1. AACC, 1995. Approved Methods of the American Association of Cereal Chemists, 9th edn., St. Paul, MN, USA.
2. Baik, B.K., Z. Czuchajowska & Y. Pomeranz, 1994. Comparison of polyphenol oxidase activities in wheats and flours from Australian and U.S. cultivars. J Cereal Sci 19: 291-296.
3. Baik, B.K., Z. Czuchajowska & Y. Pomeranz, 1995. Discoloration of dough for oriental noodles. Cereal Chem 72: 198-205.
4. Batey, I.L., B.M. Curtin & S.A. Moore, 1997. Optimization of Rapid-Visco Analyzer test conditions for predicting Asian noodle quality. Cereal Chem 74: 497-501.
5. Chinese Ministry of Commerce, 1993. Noodle Flour. SB/T10137-93.
6. 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.
7. Crosbie, G.B. & W.J. Lambe, 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.
8. Crosbie, G.B., W.J. Lambe, H. Tsutsui & R.F. Gilmour, 1992. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles. J Cereal Sci 15: 271-280.
9. Crosbie, G.B., A.S. Ross, T. Moro & P.C. Chiu, 1999. Starch and protein requirements of Japanese alkaline noodles (ramen). Cereal Chem 76: 328-334.
10. Demeke, T. & C.F. Morris, 2001. Wheat polyphenol oxidase: Distribution and genetic mapping in three inbred line populations. Crop Sci 41: 1750-1757.
11. He, Z.H., 1999. Wheat breeding and quality requirements in China. In: Proceedings of the 9th Assembly, Wheat Breeding Society of Australia, Toowoomba, Queensland, Australia, pp. 23-28.
12. He, Z.H., Z.L. Lin, L.J. Wang, Z.M. Xiao, F.S. Wan & Q.S. Zhuang, 2002. Classification of Chinese wheat regions based on quality. Sci Agric Sin 35: 359-364.
13. Huang, S.D. & W.R. Morrison, 1988. Aspects of proteins in Chinese and British common (hexaploid) wheats related to quality of white and yellow noodles. J Cereal Sci 8: 177-187.
14. Huang, D.Y. & Z.J. Lin, 1990. Association between wheat quality and noodle quality. Acta Agric Boreali-Sin 5: 40-45.
15. Konik, C.M. & D.M. Miskelly, 1992. Contribution of starch and non-starch parameters to the eating quality of Japanese white salted noodles. J Sci Food Agric 58: 403-406.
16. Konik, C.M., D.M. Miskelly & P.W. Gras, 1993. Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodle. Starch/Staerke 45: 139-144.
17. Konik, C.M., L.M. Mikkelson, R. Moss & P.J. Gore, 1994. Relationships between physical starch properties and yellow alkaline noodle quality. Starch/Staerke 46: 292-299.
18. Kruger, J.E., D.W. Hatcher & R. Depauw, 1994. A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening. Cereal Chem 71: 324-326.
19. Lang, C.E., S.P. Lanning, G.R. Carlson, G.D. Kushnak, P.L. Bruckner & L.E. Talbert, 1998. Relationship between baking and noodle quality in hard red spring wheat. Crop Sci 38: 823-827.
20. Lee, C.H., P.J. Gore, H.D. Lee, B.S. Yoo & S.H. Hong, 1987. Utilization of Australia wheat for Korea style dried noodle making. J Cereal Sci 6: 283-287.
21. Liu, J.J., Z.H. He, Z.D. Zhao, A.F. Liu, J.M. Song & R.J. Peña, 2002. Investigation on relationship between wheat quality traits and quality parameters of dry white Chinese noodle. Acta Agronom Sin 28: 738-742.
22. Liu, J.J., Z.H. He, Z.D. Zhao, R.J. Peña & S. Rajaram, 2003. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica 131: 147-154.
23. McCormick, K.M., J.F. Panozzo & S.H. Hong, 1991. A swelling power test for selecting potential noodle quality wheats. Aust J Agric Res 42: 317-323.
24. Miskelly, D.M., 1981. Quality requirements for manufacture of fresh and instant Chinese noodles. In: Proceedings of the 31st Australian Cereal Chem Conference, Royal Australian Chemical Institute, Parkville, Australia, pp. 61-62.
25. Miskelly, D.M. & H.J. Moss, 1985. Flour quality requirements for Chinese noodle manufacture. J Cereal Sci 3: 379-387.
26. Oh, N.H., P.A. Seib, A.B. Ward & C.W. Deyoe, 1985. Noodles. Influence of flour protein, extraction rate, particle size and starch damage on the quality characteristics. Cereal Chem 62: 441-446.
27. Ross, A.S., K.J. Quail & G.B. Crosbie, 1997. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles. Cereal Chem 74: 814-820.
28. Toyokawa, H., G.L. Rubenthaler, J.R. Powers & E.G. Schanus, 1989. Japanese noodles qualities. U. Starch components. Cereal Chem 66: 387-391.
29. Yao, D.N., B.Y. Li & J.B. Zhu, 1999. Study on main starch properties and predictive index of noodle quality in common wheat. Sci Agric Sin 32: 84-88.
30. Yun, S.H., K. Quail & R. Moss, 1996. Physicochemical properties of Australian wheat flours for white salted noodles. J Cereal Sci 23: 181-189.
31. Zhao, Z.D., J.J. Liu, D.J. Ying, L. Zhang & Q. Li, 1998. Association between TOM and cooking quality of Chinese noodle. Acta Agronom Sin 24: 738-742.