Prediction of Noodle Eating Quality by Quantification-I Analysis.

DOI
  • WATANABE Hideo
    Food Management Training Center, Food Agency, Ministry of Agriculture, Forestry and Fisheries
  • SUZUKI Osamu
    Agricultural Chemicals lnspection Station, Ministry of Agriculture, Forestry and Fisheries

Bibliographic Information

Other Title
  • 数量化Ｉ類による小麦のめん適性の判定とその予測

Abstract

Suitability of Quantification-I analysis was examined to predict noodle eating quality from physicochemical factors of 60% extraction flour from Japanese domestic wheat and to evaluate quantitative effect of the factors on the extent of noodle eating quality.<BR>1. The following physicochemical properties among major items were obtained as dominant factors which improve or deteriorate the noodle eating quality<BR>(1) Preferable factors: color grader value, below O.99; protein content, above 8.3%; variety rank, I; Breakdown, below 209; amylose content, below 24.9%.<BR>When these requirements are met coincidentally in a sample, its noodle eating quality score by sensory test is expected to be improved by 9 points.<BR>(2) Uedesirable factors: color grader value, above 1.80; amylose content, above 26.5%; variety rank, III & IV; protein content, below 7.0%.<BR>2. A high correlation was observed between the observed and the predicted values from the calculation by Quantification-I with color grader value, amylose and protein contents, breakdown and variety rank: r=0.797***, SEC=1.485 (n=41). The result confirmed that Quantification-I analysis is suitable for predicting the noodle eating quality from the physicochemical factors of wheat flour.

Journal

Details 詳細情報について

  • CRID
    1390001206404684800
  • NII Article ID
    130003788980
  • DOI
    10.3136/nskkk1962.39.302
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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