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Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles
Author(s) -
Konik Christine M,
Miskelly Diane M,
Gras Peter W
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740580315
Subject(s) - food science , starch , viscosity , wheat flour , mathematics , chemistry , materials science , composite material
Viscograph paste viscosity parameters of starches isolated from 42 wheat varieties were highly correlated with each other and with measures of the quality of the derived Japanese white salted noodles. Better correlations with noodle quality were obtained when measurements of wheat protein and grain hardness (PSI) as well as a starch viscosity parameter were included in the regression equations.