Regular ArticleThe Rapid Viscoanalyser as a Method of Testing for Noodle Quality in a Wheat Breeding Programme
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Identification and validation of novel loci associated with wheat quality through a genome-wide association study
2022, Journal of Integrative AgricultureCitation Excerpt :Starch, which is composed of amylopectin and amylose (Preiss 1991), is the major component in the wheat endosperm that accounts for almost three-quarters of grain composition. The GSC influences grain processing and the end-use quality of traditional flour products, such as noodles and steamed bread (Panozzo and McCormick 1993; Chiotelli et al. 2002). It is positively correlated with grain yield in wheat (Surma et al. 2012; Rakszegi et al. 2016; Krystkowiak et al. 2017).
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
2021, LWTCitation Excerpt :The pasting parameters were as follows: the slurry was balanced at 50 °C for 1 min and then heated from 50 to 95 °C for 4 min. After gelatinization, samples were kept at 95 °C for 2 min, and then cooled down to 50 °C (within 4 min) and maintained at 50 °C for 2 min (Chao et al., 2018; Panozzo & Mccormick, 1993; Zhang & Hamaker, 2003). Viscosity curves of all samples during pasting were recorded.
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800
2019, Food HydrocolloidsCitation Excerpt :The changes in the viscosity of starch suspension/paste as a function of temperature and time are used to construct a pasting profile of the starch (Mariotti, Zardi, Lucisano, & Pagani, 2005; Suh & Jane, 2003). Previous research has demonstrated strong correlations between the pasting parameters of starch and/or flour from RVA analysis and the textural properties and sensory quality of finished food products, such as starch- and wheat-based noodles (Collado & Corke, 1997; Konik, Mikkelsen, Moss, & Gore, 1994; Panozzo & McCormick, 1993). RVA has also been deployed to determine the effects of modification methods on the functional properties of starch (Ai & Jane, 2015).
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour
2019, Food ChemistryCitation Excerpt :Eighteen types of PS can be used in foods according to Chinese National Standards. Studies have reported a positive correlation between flour pasting properties and noodle qualities (Crosbie, 1991; Panozzo & Mccormick, 1993). Therefore, a preliminary experiment compared the effects of the eighteen types of PS from which five were selected, because they significantly improved the pasting properties compared with the other thirteen.
Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles
2017, Food ChemistryCitation Excerpt :Changes in the starch component of fresh noodles can be characterized by determining the swelling power and viscosity properties of lyophilized noodle flour, which are recognized as practical methods for predicting the quality of the resulting noodles. Some researchers have certified that swelling and pasting properties of starch in wheat flour are responsible for the qualities of various noodle types (Crosbie, Ross, Moro, & Chiu, 1999; Panozzo & McCormick, 1993). Higher swelling power, peak viscosity, and final viscosity usually contribute to the smooth surface and elastic mouthfeel of cooked noodles (Li, Zhu et al., 2012).
Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties
2015, Journal of Cereal Science