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DNA Markers for Identifying waxy Mutations and Improving Noodle Quality in Wheat
breeding codominant marker marker-assisted selection starch
2010/10/25
Approximately 70% of wheat endosperm consists of starch, and variations in the quality and quantity of starch affect the processing characteristics of wheat flour. Amylose content in particular has a ...
Effects of “Kansui” (Alkaline Solution) on Physical Property of Noodle
Chinese noodle kansui (alkaline solution) breaking test physical property sensory evaluation
2009/8/26
The physical properties of the Chinese noodles were examined by a rheometer and subjected to a sensory test. The breaking stress of the Chinese noodles was higher than that of the Japanese noodles. Th...
Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos
fermented rice noodle traditional food microorganism γ-aminobutyric acid lactic acid
2009/8/26
The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino ...
Effects of Nitrogen or Phosphoric-acid Application on the Wheat Noodle Quality in Different Soil Type
Andsol Ash Eating test Gray lowland soil Noodle Protein Red soil Viscoelasticity
2009/8/5
The quality of Asakazekomugi and Norin 61 cultivated in Grey lowland soil (GLS), Red soil (RS), Thick Hi-humic Andosol (THA) and Light-colored Andosol (LCA) were examined. Grain and flour crude protei...
Evaluation of Chinese Noodle Making Quality in Wheat Varieties Grown in Hokkaido
Brightness Chinese noodles Hardness Protein contents Quality Varietal difference Wheat
2009/7/8
Chinese-noodle quality of the noodles made from 8 Hokkaido wheat varieties (6 winter wheat varieties, Hokushin, Taisetsukomugi, Horoshirikomugi, Kitanokaori, Kitamoe and Chihokukomugi, and 2 spring wh...
Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan
Amylose content Color High molecular weight glutenin subunit Wheat Protein content Yellow alkaline noodle
2009/7/7
Quality of yellow alkaline noodle (YAN) made from hard wheat varieties and breeding lines in Central Region of Japan was evaluated by sensory assessment. The effects of protein content, amylose conte...
Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality
fermentation gluten instant Chinese noodle Lactobacillus plantarum
2009/5/8
The lactic acid fermentation of instant Chinese noodle sheet by Lactobacillus plantarum NRIC 0380 changed the noodle quality as evaluated by texture and sensory tests. This interesting change was indu...
超高压改性谷朊粉对面条加工品质的影响（Effect of Addition of Ultra-high Pressure Treated Wheat Gluten on the Quality of Noodle）
超高压技术 谷朊粉 面条 加工品质
2010/4/1
采用扫描电镜、差示扫描量热仪、感官评价结合质构仪、粉质仪分析，初步研究了超高压改性谷朊粉（室温下400MPa，处理10min）的变性机理，并探讨了添加超高压改性谷朊粉（室温下400MPa，处理10min）对面条加工品质的影响关系。结果表明：超高压改性谷朊粉增强了谷朊蛋白间的交联作用，变性峰值温度由117.02℃升至119.76℃。在0～3.5％添加量范围，超高压改性谷朊粉和未经超高压改性的普通谷朊...
An Improvement of Quality Preservation of Unboiled Japanese Buckwheat Noodle “Nihon-soba”
lactic acid lysozyme food additives quality preservation
2010/11/24
Unboiled Japanese buckwheat noodle “Nihon-soba” is a perishable product when stored at room temperature. In order to find effective food additives for the quality preservation of this noodle, commerci...