A swelling power test for selecting potential noodle quality wheats
K. M. McCormick, JF Panozzo, S-H. Hong
Australian Journal of Agricultural Research
Abstract
A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality wheats in the early stages of a breeding programme.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
swelling power values correlate significantly peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality
“Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality.”
swelling power test is developed for selecting wheats suitable for the manufacture of Japanese white noodles
“A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, w...”
paste viscosity of flour or starch is considered an important characteristic governing noodle quality
“Paste viscosity of flour or starch is considered an important characteristic governing noodle quality.”