Flour components affecting paste and noodle colour

Miskelly, Diane

doi:10.1002/jsfa.2740350417

Cited by 141 publications

(129 citation statements)

References 3 publications

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“…29,30 During storage of raw noodles, oxidizing enzymes present in the flour convert the free phenolic compounds to quinones, which are subsequently converted to dark melanins, which cause grey discoloration in noodle sheets. 28 The genotypes used in this study innately possessed high PPO content (data not shown) and, consequently, underwent excessive discoloration during storage. The rate of discoloration was most profound in the highly sprouted sample C1, possibly due to sprout-induced increased PPO levels in the bran region.…”

Section: Effect Of Pearling On Noodle Sheet Colourmentioning

confidence: 99%

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

et al. 2003

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Five hard red spring wheat genotypes, with initial falling numbers (FNs) ranging from 62 to 427 s, were mechanically abraded for 30, 60, and 120 s to reduce sequentially α-amylase activity in the grain. Mechanical abrasion prior to milling significantly increased FN and reduced amylase activity in preharvest sprouted wheat. The abraded grains were milled and the resultant flour samples were evaluated for starch gelatinization properties and yellow alkaline noodle (YAN) quality. Mechanical abrasion on sprouted kernels resulted in significant improvements in starch pasting properties accompanied by marginal decreases in flour ash and protein contents. Initial noodle brightness L * improved in most samples with mechanical abrasion. However, L * values dropped significantly during storage, with the greatest decline seen in the highly sprouted sample. Noodle cooking and textural qualities were relatively unaffected by sprout damage or mechanical abrasion, possibly due to amylase inhibition by the carbonate salts present in the formula. Mechanical abrasion prior to milling was found to reduce amylase activity significantly in moderately sprouted wheat. YAN, however, showed high tolerance to sprout damage, and produced noodles of acceptable texture without mechanical abrasion.

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Section: Effect Of Pearling On Noodle Sheet Colourmentioning

confidence: 99%

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

et al. 2003

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“…steamed and fried or steamed and dried. Consideration of colour is more important with raw noodles than with boiled or steamed noodles, since time-dependent darkening due to polyphenolic oxidases (PPO) may occur (Miskelly 1984 (Miskelly 1984 Ltd., Tokyo, Japan) to prepare the noodles (Oh et al 1983;Miskelly and Moss 1985;Shelke et al 1990 (Fig. 1, bottom) yellowness upon overnight storage, much as is shown in Fig.…”

mentioning

confidence: 99%

A comparison of methods for the prediction of Cantonese noodle colour

Kruger¹,

Matsuo²,

Preston³

1992

Can. J. Plant Sci.

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“…Flour color includes complex attributes, such as pigments of starchy endosperm, pericarp and pigments in the aleurone of wheat grain, as well as the flour extraction ratio, particle size, protein and ash content, and microbial contamination (Miskelly, 1984;Mares & Campbell, 2001). The brightness of flour decreases with increase of the particle size as well as the protein, ash, damaged starch and tailing starch content, which causes dull color in white salted noodles (Huo, 2001;Fu, 2008).…”

Section: Introductionmentioning

confidence: 99%

Mapping of QTL for Color of Noodle Dough Sheet in a Doubled Haploid Population

Kang¹,

Chen²,

Kim³

et al. 2015

JAS

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This study was conducted for identification of the quantitative trait loci (QTL) associated with the color of flour and noodle dough sheets for the production of white salted noodles by analysis of a doubled haploid population from a cross between Korean wheat cultivars carrying different color values for the flour and noodle dough sheets. The DH population was evaluated in replicated field trials in 2011 and 2012 in upland conditions in Iksan, Korea. The color differences were measured as CIE-LAB L, a and b values. Xgwm190 located on chromosome 5D explained 13.3%-22.8% of the phenotypic variation in the color of flour over the average of two years. Xgwm190 also explained 11.8% and 24.1% of the phenotypic variation for the L and b values of the noodle dough sheets for the average of two years, respectively. Xbarc81 and Xgwm133 accounted for 7.9% and 9.8% of the phenotypic variation in the b value of flour produced in 2012 and the noodle dough sheets from flour produced in 2011, respectively. The putative marker for flour and noodle dough sheet color, Xgwm190, was applied to validate the relationship between genotypes of 24 Korean wheat cultivars. Fourteen of the Korean wheat cultivars contained genotype a, which represented homozygous to Keumkang at Xgwm190, showed lower L values of the flour and noodle dough sheets (91.6 and 83.5, respectively) than genotype b (93.6 and 85.1, respectively), which represented homozygous to Olgeuru at Xgwm190. Xgwm190 could be used for the selection of wheat lines with bright color in Korean wheat breeding programs.

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Flour components affecting paste and noodle colour

Cited by 141 publications

References 3 publications

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

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

A comparison of methods for the prediction of Cantonese noodle colour

Mapping of QTL for Color of Noodle Dough Sheet in a Doubled Haploid Population

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