Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles

Konik, Christine M.; Miskelly, Diane; Gras, P. W.

doi:10.1002/jsfa.2740580315

Cited by 92 publications

(72 citation statements)

References 5 publications

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“…With reduction in starch amylose content either by using partial waxy wheat flour or incorporation of waxy wheat flour, it may be possible to produce noodles, which require a reduced cooking time. The decrease in starch amylose content, however, may also accompany the decrease in firmness of cooked noodles (2,3,7,26) and increase in fat absorption of instant noodles (25).…”

Section: )mentioning

confidence: 98%

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Influence of amylose content on cooking time and textural properties of white salted noodles

Heo

Baik

Kang³

et al. 2012

Food Sci Biotechnol

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White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3.0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16.6 to 22.7%, were comparable to those of noodles prepared from <12.4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.

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Section: )mentioning

confidence: 98%

“…Protein content and quality are significantly relatated with textural properties of cooked noodles (1)(2)(3)(4). High pasting viscosity, breakdown, and swelling power are desirable functional properties for the textural quality of white salted noodles (5)(6)(7)(8)(9).…”

Section: Introductionmentioning

confidence: 97%

Influence of amylose content on cooking time and textural properties of white salted noodles

Heo

Baik

Kang³

et al. 2012

Food Sci Biotechnol

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“…Both protein quantity and quality influence the texture of white salted noodles. Starch is the main component of wheat flour and relationships have been reported between the starch properties and eating quality of white salted noodles (Oda et al 1980, Toyokawa et al 1989a, 1989b, Crosbie et al 1991, Konik et al 1992. Zhao et al (1998) reported that granule-bound starch synthase known as waxy protein, was related to the noodle quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

et al. 2007

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In the southwestern part of Japan, weakness of the dough produced from soft wheat used for white salted noodles, resulting from low protein content and poor protein quality, is one of the shortcomings in noodle quality. We investigated the effect of the high-molecular-weight glutenin allele, Glu-D1d, on dough properties and noodle quality using near-isogenic lines (NILs) of three soft wheat cultivars. The NILs with the GluD1d allele showed significantly stronger dough, based on the sodium dodecyl sulfate sedimentation volume and the proportion of unextractable polymeric protein in total polymeric protein, than that of the corresponding recurrent parents with the Glu-D1f allele, suggesting that the Glu-D1d allele exerts a positive effect on dough strength, even when the protein content is low (around 8.0%). The positive effect of the Glu-D1d allele on dough strength was most pronounced in the cultivar harboring the Glu-A1c allele (null allele) with weaker dough. Significant differences were found between the NILs and the corresponding recurrent parents in the breaking force of cooked noodles based on instrumental assessment and in the noodle firmness based on sensory assessment, suggesting that the dough strength conferred by the Glu-D1d allele affected the firmness of cooked noodles.

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“…High starch pasting peak viscosity (also referred to as "pasting") has been associated with superior udon noodle eating quality (Crosbie 1991;Konik et al 1992;Batey et al 1997). Udon noodles are usually produced using soft white wheat; however, Baik et al (1994a) determined that HW wheat with high peak viscosity and protein content between 9.5% and 11% can produce softer noodles than soft white wheat with relatively lower peak viscosities.…”

Section: Dual-purpose Hard White Wheatmentioning

confidence: 99%

“…Starch quality has a major impact on the end-use quality of HW wheat, especially on the eating properties of Japanese WSNs (Crosbie 1991;Konik et al 1992;Kruger 1996). Starch quality is evaluated by measuring a hot-pasting viscosity, as measured by the Rapid Visco Analyzer (RVA).…”

Section: Starch Qualitymentioning

confidence: 99%

Breeding for Dual‐Purpose Hard White Wheat in the United States: Noodles and Pan Bread

Carter

Walker

Kidwell³

2010

Asian Noodles

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Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles

Cited by 92 publications

References 5 publications

Influence of amylose content on cooking time and textural properties of white salted noodles

Influence of amylose content on cooking time and textural properties of white salted noodles

Effect of the High-Molecular-Weight Glutenin Allele, Glu-D1d, on Noodle Quality of Common Wheat

Breeding for Dual‐Purpose Hard White Wheat in the United States: Noodles and Pan Bread

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