Protein Composition of cv. “Aobanokoi” Wheat and Suitability for Noodle-making

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  • めん用小麦「あおばの恋」のタンパク質組成と茹で麺物性
  • メンヨウ コムギ 「 アオバ ノ コイ 」 ノ タンパクシツ ソセイ ト ユデ メン ブッセイ

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Abstract

“Aobanokoi” wheat was grown with a higher-than-normal application of fertilizer. The grains were then harvested, milled, and used to produce Shiroishi dry noodles. The breaking strength of the boiled noodles increased when the protein content of the fruiting body increased from 8% to 12%, but tended to decrease when the protein content exceeded 13%. An increasing protein content also tended to increase the percentage of the gliadin fraction, the ratio of the gliadin fraction/glutenin fraction increasing more than twice when the protein content exceeded 13%. It is thought that the formation of gluten became harder with a high gliadin/glutenin ratio. This finding can be applied to manufacture firm dried noodles.

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