Review of noodle industrial quality of wheat
Material type:
ArticlePublication details: 2001ISSN: - No|No (Revista en electrónico)
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | CIS-3263 (Browse shelf(Opens below)) | 1 | Available | 628603 |
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Peer-review: No - Open Access: No
The study on noodle industrial quality were reviewed, including testing method, the relationship between wheat (flour) quality and noodle quality and genetic improvement of noodle wheat varieties. Starch quality is more important to Japanese-type noodle than protein. Protein and starch quality are both affecting Chinese-type noodle quality. Gluten strength, starch properties, noodle color and its stability are the essential selecting characters of wheat noodle quality. Starch quality is emphasis on noodle quality improvement abroad. Starch peak viscosity, flour swelling volume, amylose content were selecting characters of Japanese-type noodle. Flour swelling volume, gel electrophasis and molecular marker were used to selecting good noodle in early generations.
Global Wheat Program
Chinese
English
0111|AL-ABC Program|AL-Wheat Program|AL-Economics Program|R01JOURN|3
Maria del Carmen Nava
INT2411
CIMMYT Staff Publications Collection
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