Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat From: Cereal Chemistry | Date: March 1, 2004| Author: | Copyright American Association of Cereal Chemists Mar/Apr 2004. Provided by ProQuest LLC.Copyright information

ABSTRACT

Optimum cooking time of white salted noodles determined by sensory panel test ranged from 13.6 to 16.2 min in wheat of wild type in granule bound starch synthase (GBSS), from 16 to 17.4 min in B null in GBSS, from 11.4 to 12.4 min in commercial noodle flours, from 8.0 to 8.2 min in waxy wheat, and 14.2 min in BD double null. Both protein and starch amylose content of wheat significantly influenced water absorption for making noodles and cooking time of white salted noodles. Optimum cooking time of noodles increased as protein content of flour increased, except in waxy wheat flours. ...

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