THE APPLICATION OF THE FLOUR SWELLING VOLUME TEST FOR POTENTIAL NOODLE QUALITY TO WHEAT BREEDING LINES AFFECTED BY SPROUTING

This study has shown that the flour swelling volume (FSV) test can be applied successfully to severely sprouted wheat grain. This extends the application of the test for discriminating among early generation breeding lines for their potential suitability in the manufacture of Japanese white noodles. The study indicated that the FSV test was unaffected by low levels of alpha -amylase, and that no special inactivation treatment was needed for slightly sprouted grain (Falling Number levels down to about 175 to 200 s, or alpha -amylase activities up to about 0·5 units/g). With more severely sprouted grain, FSV results were greatly affected and an inactivation treatment was required. Treatments involving the use of 0·5 mM AgNO3 and 0·1 M HCl were compared and the former found to be the more effective. When this treatment was applied to severely sprouted grain (alpha-amylase activities of 27 units/g to 64 units/g), FSV results were highly correlated with the eating quality of boiled noodles derived from sound grain. © 1993 Academic Press Limited.