Some Physico-Chemical Properties and Noodle Making Quality of Domestic Wheats

Abstract

Some physico-chemical properties of four kinds of domestic wheats and Australian Standard White (ASW) which has been known to possess favorable characteristics for noodle making were investigated in connection with the noodle making quality and the eating quality. In order to investigate essential factors for affecting desirable noodle making quality, starch, one of the main components, isolated from each wheat flour was compared in the amylose and damaged starch contents, solubility and swelling power.
There were no remarkable differences between five wheat starches among the items tested. A rapid rise in viscosity and the highest maximum viscosity were observed in the amylographic pattern of Chihoku harvested in Hokkaido. It was revealed from a noodle making test that ASW was superior in both breaking stress and the rate of extension. Fukuwase harvested in Gifu Prefecture was evaluated to be the best one by the texture measurements with a texturometer and eating quality test.