Breeding, Selection, and Quality of Partial Waxy Wheat: An Australian Perspective

doi:10.1094/cfw-65-5-0054

Cited by 3 publications

(5 citation statements)

References 17 publications

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“…Additionally, porous starch incorporation could also reduce the starch’s gelatinization temperature, which can improve the cooking time [ 36 ]. Moreover, ANW varieties are usually medium-grained with partial waxy starches, which, when gelatinized, result in high swelling volumes, which can also contribute towards a lesser cooking time as compared to the noodle prepared from the commercial variety [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…These wheat varieties resemble the Japanese cultivar Norin61, which possesses a unique flavor owing to the aldehydes and ketones generated by the activity of lipoxygenase on the unsaturated fatty acids, which are ideal for the udon noodle [ 8 ]. These varieties have partially waxy starch which upon gelatinization produces a high viscographic peak and high swelling volume that are requirements for high-quality udon noodles [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

Pokharel

Jaidka

Sruthi

et al. 2023

Foods

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White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)–ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses’ optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

Pokharel

Jaidka

Sruthi

et al. 2023

Foods

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“…Quality trait is an important target for breeding, and a lot of research about breeding wheat variety suitable for noodles and pasta has been conducted [4,102,103]. To date, a lot of investigations have delved into the art of breeding specifically for Udon or the traditional Japanese white salty noodles.…”

Section: Breedingmentioning

confidence: 99%

“…Noodles of different types present different surface colors. The high-quality white salted noodles, such as Udon, show a bright, creamy appearance [4]. In addition, a yellow surface is acquired for alkaline noodles, like Japanese ramen and Cantonese noodles [1].…”

Section: Introductionmentioning

confidence: 99%

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Wang,

Li,

Guo

et al. 2024

Foods

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Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch–gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

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“…Udon noodles are one of the most popular Japanese staple foods, which have become popular and consumed worldwide. Considering the high market demand, two separate milt classes for producing noodles have been defined in Australia [ 17 ]. Moreover, the waxy starch has several non-food uses, as a component of glues and adhesives, textiles, pharmaceuticals, or paper to improve or add new properties [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

Cesevičienė

Gorash

Liatukas

et al. 2022

Plants

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Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy (‘Eldija’, ‘Sarta’) and non-waxy (‘Skagen’, ‘Suleva DS’) winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. ‘Sarta’ was significantly lower compared to the non-waxy cultivars across all trials; however, waxy cv. ‘Eldija’ had a similar yield as non-waxy cultivars (except under high-input conditions cv. ‘Skagen’). Moreover, no significant differences were observed between protein and gluten content of waxy and non-waxy cultivars. Low amylose content typical for waxy wheat cultivars highly correlated (r ≥ 0.8) with lower falling number, flour yield and sedimentation values, lower nitrogen % used for grain, higher flour water absorption and flour particle size index. In general, properties dependent on starch structure demonstrated consistent and significant differences between both starch types. The prevailing heat waves during the grain filling period decreased grain test weight but increased protein and gluten content and caused gluten to be weaker. Dough development time at these conditions became longer, dough softening lowered and starch content decreased, but A-starch, starch peak and final viscosity values increased. Low-input farming had a negative effect on grain yield, grain nitrogen uptake and grain test weight but increased phosphorus content in grain. The unique dough mixing properties of waxy cultivar ‘Eldija’ suggest that it could be used in mixtures along with non-waxy wheat for dough quality improvement.

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Breeding, Selection, and Quality of Partial Waxy Wheat: An Australian Perspective

Cited by 3 publications

References 17 publications

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

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