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Identification of characteristic starch properties of wheat varieties used to commercially produce dried noodles
Author(s) -
Jiang Zongyuan,
Liu Qingjing,
Zhou Xiaoling,
Li Xianghong,
Wang Faxiang,
Liu Yongle
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14723
Subject(s) - starch , amylose , food science , wheat starch , chemistry , particle size , volume (thermodynamics) , physics , quantum mechanics
The correlation analysis among starch properties of noodle wheat varieties and textural properties of cooked noodle indicated that thermodynamic temperature, volume distribution of starch and identification of waxy protein subunits of variety can be used as indicators of noodle wheat variety selection. The results provide useful information for wheat breeding works and wheat variety selection of noodle processing.