Flour quality requirements for chinese noodle manufacture

Miskelly, Diane; Moss, HJ

doi:10.1016/s0733-5210(85)80010-2

Cited by 135 publications

(102 citation statements)

References 2 publications

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“…High pasting viscosity is the characteristic of wheat starch related to making good Japanese WSN (Miskelly and Moss 1985;Crosbie 1991;Batey and others 1997). Starch SP is another good predictor of wheat qualities (Crosbie 1991; McCormick and others 1991) and it has been developed as a method for the rapid screening of wheat varieties (Batey and others 1997).…”

Section: Noodle Quality Characteristics Related To Starch Physicochemmentioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

132

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Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.

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Section: Noodle Quality Characteristics Related To Starch Physicochemmentioning

confidence: 99%

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Dhital

Wei

2017

Comp Rev Food Sci Food Safe

132

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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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“…The remix loaf volume of AC2000 was greater than both AC Karma and AC Vista and similar to AC Crystal. AC2000 exhibited improved brightness and color of raw kansui noodles, 24 h after preparation, than all of the checks (Kruger et al 1992;Miskelly and Moss 1985). The starch pasting properties of AC2000 were similar to the checks, as indicated by the Rapid Visco-analyzer peak viscosity.…”

Section: Performancementioning

confidence: 71%

AC2000 hard white spring wheat

DePauw¹,

Sadasivaiah²,

Clarke³

et al. 2002

Can. J. Plant Sci.

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AC2000 is a hard white spring wheat (Triticum aestivum L.) with resistance to preharvest sprouting and prevalent races of common bunt [Tilletia laevis Kuhn in Rabenh. and T. caries (DC.) Tul. & C. Tul.]. It is eligible for grades of the Canada Prairie Spring (White) wheat class. Key words: Triticum aestivum L., cultivar description, white wheat, bunt resistance, preharvest sprouting resistance, noodle color

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Flour quality requirements for chinese noodle manufacture

Cited by 135 publications

References 2 publications

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

A comparison of methods for the prediction of Cantonese noodle colour

AC2000 hard white spring wheat

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