Variation in quality traits in common wheat as related to Chinese fresh white noodle quality

Abstract

The variation in grain compositional traits related to Chinese fresh white noodle (CFWN) quality was examined in 25 leading Chinese common wheat cultivars and advanced lines. Large variations were observed in flour yield, flour particle size, protein and ash contents, farinograph and rapid visco-analyzer (RVA) parameters, flour colour components, and polyphenol oxydase (PPO) activity. An improved sensory method was proposed for adequately evaluating CFWN quality of common wheat flour based on methodology used in the Japanese quality scoring system for white salted noodles, but with major modifications in the score weight given to each noodle quality parameter. Large differences in CFWN quality were observed among Chinese wheat cultivars. The correlation coefficients (r) between starch paste breakdown (RVA) and noodle viscoelasticity and smoothness were 0.63 and 0.59, respectively, suggesting that in breeding wheat for high CFWN quality, the starch pasting properties are of major importance. Low ash content was significantly correlated (r = −0.66) with bright white noodle colour.

Detection of quantitative trait loci for paste viscosity characteristics based on the doubled haploid progeny from a cross between two Chinese wheat varieties

“…The starch viscosity profile, also termed the RVA profile (because it is tested on the rapid visco analyser, RVA), can reflect the process of either swelling or reintegrating of starch (Qian and Kuhn 1999;Bao et al 2002). The RVA profile has proven useful in wheat breeding programs for the estimation of wheat eating and cooking quality (Collar 2003;He et al 2003He et al , 2004Liu et al 2003;Zhang et al 2004Zhang et al , 2005Leo´n et al 2006). Peak viscosity (PV), pasting temperature (PT), and setback (SB) during cooling may be valuable predictors of bread firming during baked bread storage (Collar 2003).…”

Effect of high-molecular-weight glutenin allele, Glu-B1d, from synthetic hexaploid wheat on wheat quality parameters and dry, white Chinese noodle-making quality

“…This may have been due to the ecoclimatic conditions or possibly the scoring system DWCN (SB/T10137-93) used in the present study. This scoring system was more suitable for wheat grain grown in northern China and a modified version was developed by Zhang et al (2005) and Liu et al (2002) in which more weight was given to noodle COL and SMO. The total scores of CY12 and/or its derivatives could increase in this modified scoring system because CY12 has higher FWH, lower AC, and higher SMO than other cultivars including the high-quality Australian wheat cultivar 'Sunco' (Storlie et al 2006).…”

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health,

“…Chinese white salted noodles are made with low-extraction flour (<70%, resulting in a flour ash content <0.5%), and udon noodles are made with flour streams that produce very white flour with a very low ash content (roughly 40% extraction rate). Low-extraction flour helps to reduce possible contamination with polyphenol oxidase, which negatively affects (darkens or decolorizes) the whiteness of noodles (64,65).…”

“…After a rest period, the dough is passed a few times through sheeting rolls and is rotated 90° before each pass until the dough is slightly elastic and smooth. The smooth dough is cut or extruded to produce the desirable noodle shape and size (65,66). Noodles are sold either fresh or dry.…”