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Abstract:
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(En)
This project involved research into the development of improved methods of analysis for the assessment of white salted noodles and yellow alkaline noodles. The work included further development of the Flour Swelling Volume (FSV) test, now recognised internationally for the assessment of starch quality in wheat and in predicting noodle texture. Achievements included the development of a micro-scale version of the test for the analysis of single wheat grains and two scientific papers on starch quality requi
nd has prompted research and selection for this quality character in all Australian wheat breeding programs. Selection for low levels of the enzyme polyphenol oxidase (PPO) has proved effective in reducing discoloration, although factors other that PPO
ve been shown to be important. Improved methods for the measurement of noodle colour have been developed. Continued collaboration with visiting Japanese noodle technologists has led to an improved understanding of wheat quality requirements for noodles.
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