Protein composition and suitability for noodle-making of cv. aobanokoi wheat

Abstract

“Aobanokoi” was grown with higher than normal addition of fertilizer. The grains were then harvested, milled, and used to produce Shiroishi dry noodles. After boiling, the break strength of the noodles peaked at seeds protein content of 10% - 12%, but tended to decrease when the protein content of the seeds exceeded 13%. With increased protein content, the percentage of gliadin fraction also tended to increase, with the gliadin fraction /glutenin fraction ratio exceeding 2 when the protein content exceeded 13%. It appears that the structure of the gluten weakens at high gliadin fraction /glutenin fraction ratios.