Amylose and gluten characteristics of wheat lines with superior noodle texture
2015
Kawata, K. | Fujita, K.
1. The quality and quantity of starch and protein contained in wheat flour are important factors in evaluating the processing characteristics of wheat used for noodle production. It was found that such processing characteristics could be estimated by using two analyzers: the Rapid Visco Analyzer (RVA) and the Glutomatic System. 2. Among values measured by RVA, starches that were found to have amylose-type properties could be estimated by using the ratio of Final Viscosity (FV) to Maximum Viscosity (MV). 3. The properties of protein for each wheat cultivar could be evaluated by using two gluten indicators: wet gluten remains on the sieve (REMAINS) and Gluten Index (GI). 4. Wheat with superior noodle texture was evaluated by using the type of amylose and the GI, specifically. It was also suggested that those evaluation methods might be applied to the major wheat cultivars: '1CW', 'ASW', 'DNS', 'HRW' and 'WW', which are imported as wheat used for noodles, cakes and breads.
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