CONTRIBUTION OF STARCH AND NONSTARCH PARAMETERS TO THE EATING QUALITY OF JAPANESE WHITE SALTED NOODLES

被引：96

作者：

KONIK, CM ^{[1
]}

MISKELLY, DM ^{[1
]}

GRAS, PW ^{[1
]}

机构：

[1] CSIRO,DIV PLANT IND,N RYDE,NSW 2113,AUSTRALIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 03期

关键词：

VISCOGRAPH; WHEAT STARCH; NOODLES; JAPANESE WHITE SALTED NOODLES; EATING QUALITY; GRAIN HARDNESS; WHEAT PROTEIN;

D O I：

10.1002/jsfa.2740580315

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：403 / 406

页数：4

共 16 条

[1]

[Anonymous], 1985, QUALITY ASSESSMENT W

[2]

Crosbie G., 1990, W AUST J AGR, V31, P83

[3] THE RELATIONSHIP BETWEEN STARCH SWELLING PROPERTIES, PASTE VISCOSITY AND BOILED NOODLE QUALITY IN WHEAT FLOURS [J].