Contribution of starch and non‐starch parameters to the eating quality of japanese white salted noodles

Abstract

Abstract Viscograph paste viscosity parameters of starches isolated from 42 wheat varieties were highly correlated with each other and with measures of the quality of the derived Japanese white salted noodles. Better correlations with noodle quality were obtained when measurements of wheat protein and grain hardness (PSI) as well as a starch viscosity parameter were included in the regression equations.