Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

Abstract

ABSTRACT Studies on samples of 20 hard‐grained wheat cultivars and a commercial flour that varied in starch and protein quality showed that both characteristics influenced the texture of Japanese alkaline noodles (ramen). Flour swelling volume (FSV) and flour pasting characteristics (peak viscosity and breakdown) determined with a Rapid‐Visco Analyser (RVA) assessed independently of α‐amylase effects, were negatively correlated with total texture score. Protein quality, as indicated by farinograph stability, was positively correlated with total texture score. RVA pasting characteristics were substantially affected by small levels of α‐amylase, and inactivation by means of 1 m M AgNO 3 was a critical requirement in characterizing the quality of the starch component of flour.