The quality of noodles prepared from the flours of some Australian wheat

1971 ◽  
Vol 11 (49) ◽  
pp. 243 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Yellow Colour ◽  
Hard Wheat ◽  
Melanin Formation ◽  
Similar Protein ◽  
Subjective Tests ◽  
Australian Wheat ◽  
Wheat Flours

The brightness of Japanese noodles made from flours of eight varieties of wheat was found to depend inversely on the protein content, but hard wheat flours gave slightly whiter noodles than did others of similar protein content. Discolouration appeared to be related to melanin formation from tyrosine groups. The cooking quality of six varieties, both in respect of Japanese and Chinese noodles, was also investigated. Noodles made from Heron flour tended to lose their integrity with prolonged boiling. Emblem flour required longer cooking than the others, both for Chinese and Japanese noodles, while Raven flour gave the most attractive noodles according to subjective tests. In another set of comparisons, Olympic and Rencubbin flour developed significantly more yellow colour, when made into Chinese type noodles, than did other varieties. Olympic noodles were the most attractive after cookinq, as they retained their integrity and yellowness.

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

scholarly journals Protein formation and nutritional advantages of promising pea lines in the forest-steppe of the middle Volga region

2021 ◽  
Vol 215 (12) ◽  
pp. 41-49
Author(s):  
Anatoliy Katyuk
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Cooking Quality ◽  
Weather Conditions ◽  
Volga Region ◽  
Middle Volga Region ◽  
New Varieties ◽  
Filling Phase ◽  
Middle Volga

Abstract. The experiments were conducted at Samara Research Institute of Agriculture, a branch of the SamSC RAS in 2018–2020. The purpose of the research. Evaluation of promising lines of peas from the competitive variety trial nursery for the nutritional quality of seeds to create new varieties for the Middle Volga region. Methodology and methods of research. The material for the study was 6 promising lines of peas. The nutritional quality of the lines were evaluated according to the following characteristics: the protein content and composition in the seeds, the boiling time of the seeds, the seed cooking coefficient, and the taste of the boiled seeds. The peas grew and developed in dry (2018–2019) and moderate (2020) weather conditions. Results. The protein content in the seeds of the lines was determined by external environmental factors, especially the weather conditions during the bean filling phase. The seeds accumulated more protein when the weather was dry during the bean filling. The protein content of seeds had a positive correlation (r = 0.944) with the average daily air temperature, and a negative correlation (r = 0.986) with precipitation during the bean filling phase. On average, the lines had the same protein content as the Samarius standard but corresponded to the standard value of high-quality varieties (not less than 24.0 %). The following lines had the same seed protein content as the standard (25.6 %): B3737/2-2 (25.2 %), Kt6575 (25.8 %), Kt6358 (24.9 %). These lines contained a large amount of water-soluble protein fraction in comparison with the standard: Kt6575 (16.9 %), Kt6358 (16.6 %), and B3737/2-2 (16.9 %). B3737/2-2 and Kt6575 showed high cooking quality (seed boiling time 110–122 minutes, seed cooking coefficient 2.5–2.6). All lines had a good taste of boiled seeds equal to 4–5 points. Scientific novelty. B3737/2-2, Kt6575, Kt6358 have been suggested to be used as sources of new varieties for their high cooking quality.

Production of Starch with Very Low Protein Content from Soft and Hard Wheat Flours by Jet Milling and Air Classification

2002 ◽  
Vol 79 (4) ◽  
pp. 535-543 ◽  
Author(s):  
C. Létang ◽  
M.-F. Samson ◽  
T.-M. Lasserre ◽  
M. Chaurand ◽  
J. Abécassis
Keyword(s):  
Protein Content ◽  
Air Classification ◽  
Hard Wheat ◽  
Low Protein ◽  
Jet Milling ◽  
Wheat Flours

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

2021 ◽  
Author(s):  
Sara M. Chavarría‐Fernández ◽  
J. De J. Berrios ◽  
James L. Pan ◽  
Priscila L.S. Alves ◽  
Heidi M. Palma‐Rodriguez ◽  
...  
Keyword(s):  
Functional Property ◽  
Cooking Quality

Influence of protein content on spaghetti cooking quality

2005 ◽  
Vol 41 (3) ◽  
pp. 347-356 ◽  
Author(s):  
M.A. Del Nobile ◽  
A. Baiano ◽  
A. Conte ◽  
G. Mocci
Keyword(s):  
Protein Content ◽  
Cooking Quality

A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

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