Effects of sowing time on wheat content, flour characteristics, and palatable quality of Chinese noodles
2008
Miyazaki, M.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Sato, H. | Uchikawa, O. | Tanaka, K. | Araki, M.
This study focused on the effects of sowing time on wheat content, flour characteristics, and palatable quality of Chinese noodles. The results are summarized as follows. We examined the wheat property sowed from early to late November. There were no significant effects of sowing time on wheat yield, inspection grade, bulk density, falling number and protein content. On the other hand, there were obvious effects attributable to earlier sowing times which brought about increased potassium (K), magnesium (Mg), and calcium (Ca). It was also found that as ash content increased, flour whiteness and maximum viscosity decreased. Using the wheat that was sowed extremely early, a preferred hardness of the boiled noodle was attained, but the color and smoothness of the boiled noodle and the palatable quality were inferior. The above results suggested that boiled noodles made of the wheat sowed earlier would result in a fall in the maximum viscosity, which may have contributed to the hardness of the boiled noodle. It was further suggested that the increase in the ash content in earlier-sowing would adversely affect the flour whiteness, and therefore the color of the boiled noodle and the palatable quality of the Chinese noodle. This study suggests that when wheat is to be sowed early, it is necessary to pay attention to the ash content. In other words, it is recommendable to choose a cultivar with low ash content which results in white flour and high eating quality in Chinese noodle. In light of these findings, the establishment of the cultivation techniques of early-sowing cultivars is equally necessary.
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