Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)
1999; Wiley; Volume: 76; Issue: 3 Linguagem: Inglês
10.1094/cchem.1999.76.3.328
ISSN1943-3638
AutoresG. B. Crosbie, Andrew S. Ross, Thaísa de Menezes Alves Moro, P. C. Chiu,
Tópico(s)Wheat and Barley Genetics and Pathology
ResumoABSTRACT 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.
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