Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)
G. B. Crosbie, Andrew S. Ross, Thaísa de Menezes Alves Moro, P. C. Chiu
Cereal Chemistry
Abstract
ABSTRACT Studies on samples of 20 hard‐grained wheat cultivars and a commercial flour that varied in starch and protein quality showed that both characteristics influenced the texture of Japanese alkaline noodles (ramen). Flour swelling volume (FSV) and flour pasting characteristics (peak viscosity and breakdown) determined with a Rapid‐Visco Analyser (RVA) assessed independently of α‐amylase effects, were negatively correlated with total texture score. Protein quality, as indicated by farinograph stability, was positively correlated with total texture score. RVA pasting characteristics were substantially affected by small levels of α‐amylase, and inactivation by means of 1 m M AgNO 3 was a critical requirement in characterizing the quality of the starch component of flour.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
protein quality affects texture of Japanese alkaline noodles (ramen)
“Protein quality, as indicated by farinograph stability, was positively correlated with total texture score.”
Rapid-Visco Analyser (RVA) is used to determine flour pasting characteristics
“Flour pasting characteristics (peak viscosity and breakdown) determined with a Rapid-Visco Analyser (RVA) assessed independently of α-amylase effects, were negatively correlated with total texture sco...”
1 m M AgNO3 is used to inactivate α-amylase
“RVA pasting characteristics were substantially affected by small levels of α-amylase, and inactivation by means of 1 m M AgNO3 was a critical requirement in characterizing the quality of the starch co...”