Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality

1994 ◽  
Vol 46 (8) ◽  
pp. 292-299 ◽  
Author(s):  
Christine M. Konik ◽  
Lene M. Mikkelsen ◽  
Ray Moss ◽  
Peter J. Gore
Keyword(s):  
Starch Properties ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality

Noodle Quality as Related to Sorghum Starch Properties

2001 ◽  
Vol 78 (4) ◽  
pp. 417-420 ◽  
Author(s):  
Trust Beta ◽  
Harold Corke
Keyword(s):  
Starch Properties ◽  
Noodle Quality

scholarly journals Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan

2008 ◽  
Vol 77 (4) ◽  
pp. 449-456 ◽  
Author(s):  
Masaya Fujita ◽  
Masako Seki ◽  
Hitoshi Matsunaka ◽  
Chikako Kiribuchi-Otobe ◽  
Ado Hiwatashi ◽  
...  
Keyword(s):  
Central Region ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Flour Properties ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality

Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

2006 ◽  
Vol 58 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Takahiro Noda ◽  
Shogo Tsuda ◽  
Motoyuki Mori ◽  
Shigenobu Takigawa ◽  
Chie Matsuura-Endo ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Starch ◽  
Starch Properties ◽  
Starch Blends ◽  
Noodle Quality ◽  
Instant Noodle

Fusarium head blight: Effect on white salted and yellow alkaline noodle properties

2003 ◽  
Vol 83 (1) ◽  
pp. 11-21 ◽  
Author(s):  
D. W. Hatcher ◽  
M. J. Anderson ◽  
R. M. Clear ◽  
D. G. Gaba ◽  
J. E. Dexter
Keyword(s):  
Image Analysis ◽  
Winter Wheat ◽  
Fusarium Head Blight ◽  
Significant Influence ◽  
Significant Loss ◽  
Head Blight ◽  
Red Winter Wheat ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality ◽  
Composite Samples

Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis

scholarly journals Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’

2012 ◽  
Vol 81 (2) ◽  
pp. 173-182
Author(s):  
Masato Taira ◽  
Naoto Nihei ◽  
Akari Endo ◽  
Yoshinori Taniguchi ◽  
Hidekazu Maejima ◽  
...  
Keyword(s):  
Wheat Cultivar ◽  
Hard Wheat ◽  
Yellow Alkaline Noodle ◽  
Noodle Quality ◽  
Heading Stage

Noodle Quality Evaluation of New Wheat Cultivars from Northern China Winter Wheat Regions

2016 ◽  
Vol 42 (8) ◽  
pp. 1143 ◽  
Author(s):  
Xin-Xin KONG ◽  
Yan ZHANG ◽  
De-Hui ZHAO ◽  
Xian-Chun XIA ◽  
Chun-Ping WANG ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Quality Evaluation ◽  
Northern China ◽  
Wheat Cultivars ◽  
Noodle Quality

scholarly journals Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 997
Author(s):  
Tatsuro Suzuki ◽  
Takahiro Hara ◽  
Kenjiro Katsu
Keyword(s):  
Subsequent Growth ◽  
Local Economies ◽  
Cereal Grain ◽  
The World ◽  
New Varieties ◽  
Sprouting Resistance ◽  
Sprout Growth ◽  
Noodle Quality ◽  
Buckwheat Flour

Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth.

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

2021 ◽  
Author(s):  
Matthew C. Allan ◽  
Nicholas Marinos ◽  
Suzanne D. Johanningsmeier ◽  
Ai Sato ◽  
Van‐Den Truong
Keyword(s):  
French Fries ◽  
Starch Properties ◽  
Textural Attributes

scholarly journals Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo
Keyword(s):  
Heat Pump ◽  
Freeze Drying ◽  
Oil Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Starch Gelatinization ◽  
Hot Air ◽  
Heat Pump Drying ◽  
Pre Treatment ◽  
Noodle Quality

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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