Starch Swelling Power, Grain Hardness and Protein: Relationship to Sensory Properties of Japanese Noodles

Abstract

The starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian‐wheat cultivars from two growth seasons. Starch swelling power was found to be dependent on the cultivar, growth site and growth season of the wheat. Analyses of the first season's samples showed highly significant relationships between swelling power and most noodle quality parameters (r2 = 0.16–0.45, p<0.01). the inclusion of wheat protein and wheat softness (PSI) with starch swelling power in multiple regression equations provided improved relationships to most noodle quality parameters (r2 = 0.25–0.62, p<0.01). When tested on data from the second growth season, the predictions were useful, especially for the noodle parameters elasticity and eating quality.

Effect of the puroindoline locus and environment on Chinese fresh noodle texture

“…These results suggest the Pinb locus affects noodle softness and explains 30% of the variation (SS bulked samples/SS parents = 0.098/0.322) between Sunco and Chuanyu 12 for noodle softness. These results corroborate Konik et al (1993), who found the grain hardness variable improved their model for predicting quality parameters, including noodle softness scores. For noodle 'smoothness' and 'elasticity', noodles made from soft-grained or hard-grained, bulked genotypes had the same scores, statistically (Table 1).…”

“…The noodle sheet was prepared according to the method described by Konik et al (1993), with some modification. Flour was mixed with water (32% by weight of flour) and NaCl (2% by weight) with a Kenwood (UK) tabletop mixer using a flat mixing paddle.…”

“…For example, Australian Standard White (ASW) from Western Australia is preferred for Udon Japanese white salted noodles (Morris and Rose 1996). The quality parameters for Udon noodles have been relatively well documented in the literature (Oda et al 1980;Toyokawa et al 1989aToyokawa et al , 1989bYamamori et al 1992;Konik et al 1993;Yun et al 1997). These parameters are based on starch and protein composition (including storage proteins, granule bound starch synthase, puroindolines, polyphenol oxidases, and total protein) of the grain and are measured using biochemical or instrumental analyses (Williams et al 1970;Oda et al 1980;Crosbie 1991;Zhao and Sharp 1994;Bettge et al 1995;Turnbull and Rahman 2002).…”

“…Its effects on bread and noodle flour characteristics have been elucidated by several investigations (Pomeranz and Williams 1990;Konik et al 1993;Morris and Rose 1996;Liu et al 2003;Nagamine et al 2003). Grain hardness is determined by a starch surface protein, friabilin, encoded by a gene on chromosome 5D (Greenwell and Schofield 1986).…”

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

“…The swelling power and solubility index were determined by the methods of Konik et al [13] and Gudmundsson and Alliasson [14], in a thermostatic Clifton water bath over a temperatures range of 50-95…”