Abstract
The effect of nitrogen topdressing at the heading stage on yellow alkaline noodle (YAN) quality was investigated using a hard wheat cultivar ‘Yukichikara’. With increasing amount of nitrogen topdressing, the protein content, SDS-sedimentation test volume and wet gluten content increased, and farinograph mixing properties of dough were strengthened. Although the gluten index was decreased, the texture score by the sensory test of YANs, after immersion in hot water for 7 minutes after boiling, was significantly increased by increased nitrogen topdressing. These results indicate that nitrogen topdressing at the heading stage decreases the gluten index, but strengthens the dough properties keeping the texture of boiled YANs unchanged. Compared with the YAN made from imported hard wheat with a flour protein content of 11.8%, the YANs made from ‘Yukichikara’ flour with a protein content of 9.8 or 10.8% gave significantly higher scores of apparent color and the total quality. Thus, we conclude that the adequate flour protein content of ‘Yukichikara’ is approximately 10.0−11.0%, and flour protein content can be changed by changing the amount of nitrogen topdressing at the heading stage.
