Relevant bibliographies by topics / Noodle quality

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Noodle quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2022

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Journal articles on the topic "Noodle quality"

1

Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.
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Purwani, E. Y., Widaningrum Widaningrum, R. Thahir, and Muslich Muslich. "EFFECT OF HEAT MOISTURE TREATMENT OF SAGO STARCH ON ITS NOODLE QUALITY." Indonesian Journal of Agricultural Science 7, no. 1 (October 25, 2016): 8. http://dx.doi.org/10.21082/ijas.v7n1.2006.p8-14.

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Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired functional properties. Heat moisture treatment (HMT) is a promising technique for improving quality of sago noodle. The objectives of the present work were to study the effect of HMT of sago starch on its noodle quality. Four different origins of sago starch, i.e. Tuni, Ihur, Molat, and Pancasan, were treated with HMT method. HMT was performed by exposing the starch to high temperature (110oC for 16 hours) at moisture content of 25%. Sago starch was then processed into noodle. It was prepared by mixing the sago starch with binder (completely gelatinized starch and additive) into dough. The dough was pressed manually through a container with holes in the base. Noodles strains were steamed for 2 minutes and dried at 50oC in a convection drier. As the control, non-HMT sago starch was used and evaluated. Parameters evaluated were starch properties, physical strength, and cooking and sensory quality of the noodles. Analyses of variance was subjected to all parameters. Research results showed that the starch exposed to HMT changed its pasting profile from initial type A before treated to type B after treated. The noodle quality was also improved. Noodles resulted from starch treated with HMT showed higher firmness and elasticity, but they have lower stickiness compared to those of non-HMT. Less cooking loss and rehydration weight were also found, however, HMT increased cooking time of the noodles. HMT on Pancasan sago starch resulted in noodles which were preferred most by panelists. However, consumer testing is recommended to further validate consumers' preferences to the sago starch noodles. The study indicated that sago starch could be potentially used as raw material for noodles to increase the consumption of sago-based food.
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Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (July 4, 2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had more potential to be used to improve the quality of egg noodle commercially.
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GECAN, JOHN S., and JOHN C. ATKINSON. "Microanalytical Quality of Macaroni and Noodles." Journal of Food Protection 48, no. 5 (May 1, 1985): 400–402. http://dx.doi.org/10.4315/0362-028x-48.5.400.

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A survey was conducted to determine the sanitary quality of macaroni and noodle products. The official method of the Association of Official Analytical Chemists was used to recover light filth such as insect fragments, whole or equivalent insects and rodent hair fragments from 225-g samples of macaroni and noodles (764 units of macaroni and 725 units of egg noodles). Insect fragments, the most frequently encountered defect, were found in 66% of the macaroni product samples and 83% of the egg noodle samples. Insect fragment counts ranged from 0 to 317 with a mean of 4.3 for macaroni products and 0 to 343 with a mean of 6.8 for egg noodles. Ranges of other defect counts in macaroni products were 0 to 5 for rodent hair fragments and 0 to 9 for whole or equivalent insects. Ranges of other defects in egg noodles were 0 to 12 for rodent hair fragments and 0 to 17 for whole or equivalent insects.
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McCormick, KM, JF Panozzo, and SH Hong. "A swelling power test for selecting potential noodle quality wheats." Australian Journal of Agricultural Research 42, no. 3 (1991): 317. http://dx.doi.org/10.1071/ar9910317.

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A swelling power test was developed for selecting wheats suitable for the manufacture of Japanese white noodles. The test is rapid, uses less than 0.4 g of sample and is applicable to starch, flour, wholemeal or Quadrumat Junior flour samples. Swelling power values correlated significantly (P < 0.01) with peak paste viscosity monitored on the Rapid Visco Analyser and with noodle eating quality. Paste viscosity of flour or starch is considered an important characteristic governing noodle quality. The swelling power test provides a suitable predictive method for identifying noodle quality wheats in the early stages of a breeding programme.
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Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (December 10, 2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.

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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.
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Park, Bock-Hee, Kyeong-Mi Koh, and Eun-Raye Jeon. "Quality Characteristics of Semi-Dry Noodles Prepared with Various Dry Rice Flours." Family and Environment Research 58, no. 1 (February 21, 2020): 121–30. http://dx.doi.org/10.6115/fer.2020.009.

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This study evaluated the quality characteristics of semi-dried noodles prepared with various dry rice flours (0, 25, 50, 75, and 100%) in order to develop the most preferred noodle recipe and to increase rice consumption. Amylography measured the viscosity of composite dry rice flour-wheat flour and indicated that the gelatinization point and maximum viscosity decreased as the level of dry rice flour increased. Both L and a values for cooked noodle significantly increased as the dry rice flour increased; however the L value decreased for uncooked of noodles. Weight, volume and water absorption of cooked semi-dried noodles significantly decreased as the dry rice flour increased; however the turbidity of soup increased. Texture properties such as hardness, springiness, cohesiveness, and adhesiveness decreased as the level of dry rice flour increased. As the amount of rice flour added increased, large particles of gluten were reduced while smaller particles of starch increased by scanning electron microscopy (SEM). The color, taste, and overall preference of 75% noodles were the highest in the sensory characteristics. The results, showed that the addition of dry rice flour positively affects the overall sensory characteristics of semi-dried noodle with 75% representing the optimal level for addition.
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Nurjannah, Henny, Wanda Lestari, and Saskiyanto Manggabarani. "Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes." Jurnal Dunia Gizi 2, no. 2 (December 31, 2019): 108. http://dx.doi.org/10.33085/jdg.v2i2.4588.

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Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.
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Hendrasty, Henny Krissetiana, Sundari Setyaningsih, and Raden Sugiarto. "Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya." agriTECH 39, no. 2 (September 6, 2019): 153. http://dx.doi.org/10.22146/agritech.43541.

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Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality of dried cassava noodles. The factors, such as temperature and drying time, and noodle layer were evaluated. Dried cassava noodles contain a combination of traditionally processed cassava starch and manufactured cassava starch. The ratio of traditional starch to manufactured starch was 3:2 (w/w). Drying was conducted using a cabinet drier at various temperatures (70, 80 and 90 °C) for 2 h, 2.5 h, 3 h, 3.5 h and 4 h. Noodle layers were 1, 2, 3 and 4. The observed quality parameters were elongation, water content, cooking loss and water absorption. The obtained data were analyzed using a Response Surface Methodology. The range of optimum drying condition was between 76 and 84 °C and drying time between 3.2 and 3.5 h. Noodles were arranged in 2 layers. Dried cassava noodles had an elongation value of 60 to 70%, water content of 8 to 9%, cooking loss of 10 to 12% and water absorption of 140 to 150%.
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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adversely affected by FD as a significant loss in noodle brightness (L*) and an increase in redness (a*) were observed for noodles prepared from both patent and straight grade flour. Straight grade YA noodles, prepared from wheat with FD levels above acceptable limits for milling grades, displayed a significant loss in yellowness (b*) after aging for 24 h. Differences in noodle brightness of raw WS noodles were observed between the control and 9.6% FD samples for both patent and straight grade noodles at 24 h. Analysis of YA and WS noodles indicated a significant linear relationship between the number of specks and the quantity of FD in the wheat. YA and WS noodles displayed significant loss in cooked noodle texture with increasing FD levels. Maximum cutting stress and recovery declined with increasing FD for both noodle types whether made from patent or straight grade flour. Maximum wheat FD tolerances below 2% are required in order to ensure optimum noodle quality. Key words: Fusarium damage, noodles, color, texture and image analysis
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Dissertations / Theses on the topic "Noodle quality"

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.
Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content.
For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles.
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Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated. In particular, for the textural properties of noodles, results were obtained with the TA-XT2 Texture Analyser using both a flat cylinder probe, to measure noodle hardness, and also a cutting blade measuring noodle firmness. In addition, various approaches were trialled for sample preparation and presentation in the use of scanning electron microscopy for the investigation of noodle structure. In order to measure the activity of the enzymes in flours and noodle products, assay procedures were set up and validated. These were then used for the analysis of a series of commercial flours and the levels of activity in each of the flours was relatively low indicating that they had been milled from wheat which had not been subjected to preharvest sprouting. á-Amylase was measured using the Ceralpha method and two different sources of exogenous á-amylase (bacterial and barley) were added to noodle formulations. In preliminary experiments various levels of á-amylase incorporation were compared and Abstract viii the impact on texture measured. Both sources of á-amylase resulted in softer noodle products. Adverse effects of the preparations on colour were observed in fresh noodles, although the differences were less obvious when noodles were cooked or dried immediately after preparation. Cooking losses were higher in noodles incorporating amylase, particularly the bacterial preparation. These impacts were reflected in changes in the appearance of starch granules in scanning electron micrographs of the noodles. Three different lipase preparations were studied and their incorporation had only minor effects on texture of noodles. Addition of wheat germ lipase resulted in slightly softer noodles, fungal lipase caused slightly harder noodles, while addition of porcine pancreas lipase gave harder noodles in the raw state and softer noodles after cooking. Similarly variable results were observed when colour and colour stability were evaluated, and there were no adverse effects upon cooking quality of Asian noodles. Two different preparations of horseradish peroxidase were investigated and both resulted in adverse effects on colour including at all stages of storage. One of the preparations resulted in softer noodles when texture was measured using the cylinder method and in firmer noodles when the blade attachment was applied. Neither the surface appearance of noodles nor the cooking properties were altered by the addition of peroxidase to the formulations. Different levels of addition of ascorbic acid oxidase from Cucurbita species showed only minor effects on characteristics for both styles of noodles. Incorporation of this enzyme resulted in lower lightness values but there was little effect on yellowness. Discolouration of noodle sheets was faster and more obvious at 25°C and compared to the storage of noodles at 4°C. The cooking qualities of noodles did not change upon addition of the oxidase. Activity of the enzyme lipoxygenase was measured spectrophotometrically using linoleic acid as substrate. Upon addition to the noodle formulations the enzyme preparation from soy bean resulted in slightly harder and firmer noodles. Colour and colour stability were not enhanced by the addition of lipoxygenase and significantly higher yellowness values were measured in some samples. This enzyme did not adversely impact upon the cooking or structural properties of either style of noodles. Abstract ix Some of the enzymes studied here demonstrated undesirable impacts on one or another aspect of noodle quality, particularly producing darkening or soft textural characteristics. Enzymes that might usefully be considered at lower levels of addition are ascorbic acid oxidase, porcine pancreas lipase and lipoxygenase. These three had no negative effects upon texture, structure or cooking quality of noodles. Visually the colour properties were not adversely impacted and instrumental assessment indicated brighter noodle sheet colours. At lower levels of addition, these three enzymes provide enhancement of noodle quality. On the other hand peroxidase, the two amylases and lipases affected the colour and colour stability of noodles. It was observed that the amylase preparations did result in pronounced softening of noodles. However, the data indicate that the adverse impact attributed to this enzyme when flour from sprouted wheat is used in noodle processing, are probably due to enzyme activities other than a- amylase.
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曾潔瑜 and Kit-yu Kathleen Tsang. "Evaluation of genetic resources of wheat and triticale for improving noodle quality." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221750.

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Sadeque, Abdus. "Genetic mapping of noodle quality characters and rust resistance in hexaploid wheat." University of Sydney, 2008. http://hdl.handle.net/2123/3795.

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Doctor of Philosophy
Polyphenol oxidase (PPO) catalyses undesirable darkening in wheat products such as Asian noodles. Genetic variation for PPO activity is characterized in bread wheat. Australian wheat breeding programmes recognize that reduced PPO activity is an important quality target. Despite this interest from breeders, no varieties possessing extremely low and null PPO activity exist. The development of null PPO wheat varieties is dependant on an understanding of the genetic control of the null phenotype. Knowledge of these factors will accelerate efforts to develop them. The inheritance of PPO activity was investigated in two populations that were derived from hybrids between a null PPO genotype and Australian wheat varieties Lang and QAlBis. Observed genetic ratios were consistent with two and three gene control, respectively in these populations. QTL mapping was performed in the QALBis x VAW08-A17 population. The Diversity Array Technology (DArT) approach was employed to genotype the QALBis x VAW08-A17 population. Three highly significant QTLs that control PPO activity were identified on chromosomes 2AL, 2BS and 2DL. Close associations between PPO activity and DArT marker loci wPt-7024, wPt-0094 and wPt-2544 were observed, respectively. Collectively, these loci explained 74% of the observed variation in PPO activity across seasons. Significant QTLs on chromosomes 1B and 3B were also identified that together explained an additional 17% of variation in PPO activity. The relationship between PPO activity and yellow alkaline noodles (YAN) colour stability parameters was investigated in a DM5637*B8 x H45 doubled haploid population. PPO activity and changes in YAN brightness (ΔL* 0-24h) and yellowness (Δb* 0-24h) in both seasons were analysed. Quantitative trait analyses of PPO activity, flour yellowness (b*) and YAN colour stability was also conducted in this population. QTL mapping of variation in PPO activity in the DM5637*B8 x H45 DH population identified a highly significant QTL on chromosome 2AL, which explained 52% of the observed variation across seasons. Regression analysis identified that wPt-7024 was highly significantly associated with PPO activity in this population. A highly significant association between this marker and PPO was also identified in the QALBis x VAW08-A17 population. Collectively, the three identified QTLs (on chromosomes 2AL, 7A and 7B) explained 71% of variation in PPO activity across seasons. A highly significant (P<0.001) QTL on chromosome 2B along with significant (P<0.01) QTLs on the chromosomes 1A, 3B, 4B and 5B were found to control flour yellowness. The QTLs on 2B, 4B and 5B were detected in both seasons analysed and accounted for 90% of variation in flour b* across seasons. The study on YAN colour stability located two highly significant (P<0.001) QTLs and two significant (P<0.01) QTLs that controlled the change in brightness of yellow alkaline noodle. The 2A QTL accounted for 64% of observed variation across seasons. It was in the same location as the PPO QTL and shared a common closest marker wPt-7024. Only one significant QTL for YAN a* (0-24h) was identified. It accounted for 12% of variation across seasons and was only detected in one season. One highly significant (P<0.001) QTL and two significant (P<0.01) QTLs were identified that controlled the change in yellowness of yellow alkaline noodle. The 2A QTL accounted for 68% of observed variation across seasons. The location of this QTL corresponded with that of 2A QTLs for PPO activity and L* of YAN in this study. Furthermore, wPt-7024 was also identified as the marker with the most significant association with L*. The identification of a correlation between the characters and a common location of a highly significant QTL for each of these characters indicates that it is likely that PPO activity is directly responsible for a large proportion of the changes in brightness and yellowness of YAN. QTLs for L* and b* of YAN were detected in a common location on chromosome 1A. However, no corresponding QTL was identified that controls PPO activity, highlighting the complexity of the relationship between these traits. Resistance to three rust pathogens (Puccinia graminis, Puccinia striiformis, and Puccinia triticina) was also investigated in the DM5637*B8 x H45 DH population because they are major yield limiting diseases in wheat. Disease response data at the seedling stage were converted to genotypic scores for rust genes Sr24/Lr24, Sr36, Lr13 and Yr7 to construct a genetic linkage map. No recombination was observed between rust resistance genes Sr36, Lr13 and Yr7 in this DH population. Therefore, these genes mapped in the same position on chromosome 2B. The Lr24/Sr24 locus was incorporated into the chromosome 3D map. Interval mapping analysis identified QTLs on chromosomes 2B, 3B, 4B and 5B that control adult plant resistance (APR) to stripe rust. Two QTLs on chromosomes 2B and 3D were identified that controlled APR to leaf rust in this DH population.
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Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats." University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.

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[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conjunction with backcross breeding methods to introgress specific characters into elite breeding materials, with the goal of improving the quality attributes of wheat for the Asian noodle market. After three single seed descent generations, the backcross populations generated allow four QTLs to be investigated. These include two for polyphenol oxidase (chromosome 2A and 2D) and two for xanthophyll (chromosome 3B and 7A). This research was successful in identifying microsatellite markers that are capable of predicting PPO activity levels and Xanthophyll content within the backcross populations. These microsatellites were validated as useful markers for these quality traits, as they have also found to be important in the Sunco x Tasman doubled haploid population. The combination of marker assisted selection and backcrossing has generated three lines that contain different combinations of the PPO activity and Xanthophyll content QTLs. These lines have been found to produce low levels of PPO activity and have a low Xanthophyll content. This improvement in flour colour and colour stability highlights the potential of marker assisted selection as a useful tool in wheat breeding.
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Kim, Renee Boyoung. "Quality preferences for wheat and wheat flour, noodle wheat markets in Japan and South Korea." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0010/NQ60313.pdf.

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CHUNG, HUI-CHEN, and 鍾惠禎. "Quality Characteristics Of Auricularia Polytricha Noodle." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/7hv68a.

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碩士
弘光科技大學
食品科技所
104
The Auricularia polytricha powder (APP) was used to substitute 5%, 10%, and 15% (w/w) of all purpose flour to make Chinese noodles, assigned as APP5, APP10, and APP15, respectively. The proximate composition (carbohydrate, moisture, fat, ash, protein and dietary fiber), physical qualities (yield, water activity, Hunter L, a, b, and pH), and microoragnisms (total plate count, coliform, and E. coli) of raw A. polytricha noodles was analyzed. The physical qualities (texture and Hunter L, a, b), cooked qualities (moisture, weight gain, volume gain, cooked loss), and sensory qualities (appearance, color, texture, flavor, overall) of cooked A. polytricha noodle was determined. Besides, the effect of water amounts on the qualities of noodles was also studied. The yield (97.87% - 79.96%), fat (1.16% - 1.06%), and Hunter L, b values of raw noodles decreased with increasing APP level; whereas the ash (0.9% - 1.24%), dietary fiber (1.12% - 6.87%) and Hunter a value of raw noodles showed a reverse trend. No differences were found in moisture content (29.56% - 30.41%), water activity (0.994 - 0.995), protein (11.01% - 11.23%), carbohydrate (56.28% - 57.15%) and pH (6.00 - 6.05) of raw noodles. All samples exhibited negative coliforms and E. coli. The moisture content (64.02% - 67.25%), weight gain (54.11% - 82.21%), volume gain (20.00% - 80.00%), cooked loss (3.01% - 4.00%), and Hunter a value of cooked noodles increased with increasing APP level; whereas the Hunter L and b values, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, and hedonic sensory quality characteristics of cooked noodles showed a reverse trend. No differences were found in hedonic sensory results for control and APP5 whereas APP10 andAPP15 were rated lower in all sensory results. However, the water amount increased to 50% of APP10 and APP15 had comparable results in the yield and hedonic sensory results compared to control. Overall, a partial replacement of all purpose flour with APP in Chinese noodle manufacturing is feasible.
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han, wu tsung, and 吳宗翰. "Studies on the flavor and quality of chinese white noodle." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/60130456503435456993.

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碩士
大葉大學
生物產業科技學系
93
ABSTRACT This thesis is consists of five sections. In the first section, Solid phase micro-extraction fibers (CarboxenTM / polydimethylsiloxane; CAR / PDMS and Polydimethylsiloxane / Divinylbenzene; PDMS / DVB) were used to isolate volatile compounds from boiled Chinese white noodle and milled Chinese white noodle to determine the best absorption time and temperature for the absorption of the volatile compounds from noodles. The absorbed volatile compounds were quantified and identified by GC and GC-MS, respectively. Twenty-six volatile compounds were identified from noodles. Hexanal was found to be the predominant volatile compound in both of boiled and milled noodles. The best absorption time for the volatile compounds in boiled noodle by CAR/PDMS and PDMS/DVB solid phase micro-extraction fibers were found to be 60 and 50 minutes, respectively. The best absorption time and temperature for the volatile compounds in milled noodle by the CAR/PDMS and PDMS/DVB solid phase micro-extraction fibers was found to be 50 ℃ for 60 minutes and 50 ℃ for 50 minutes, respectively. In the second part section, three kinds of Chinese white noodles were purchased from the local market. They were divided into the good flavor noodle, the bad flavor noodle, and rancid noodle by panels. The proxrimate composition of these three noodles did not differ significantly, except the crude lipid content, the composition of fatty acids, and the activity of lipid-related enzymes. From the results of enzyme activity analysis, it was found that the rancid noodle had higher activity of lipoxygenase and hydroperoxide lyase which both reported to close relating to lipid oxidation and formation of rancid type volatile compounds. Forty-seven volatile compounds were identified from the commercial noodles. Most of these volatile compounds were reported to be generated from the lipid oxidation. The highest amount of volatile compounds, especially hexanal was found in the rancid noodle In the third section, twenty wheat flours from different milled streams were used for comparing the general composition and the activities of the enzymes related to lipid oxidation. The results showed that wheat flours from C4, C6, and C7 had higher content of the crude lipid and ash and higher activities of lipid oxidation related enzymes. In the fourth section, three kinds of water (i.e., Tap water, underground water, and deionized water) were used to tempering wheat grains and then made into wheat flour. The hardness and the content of various ions were compared. Undergroud water was found to form higher hardness of samples. There were no significant differences among the levels of Fe, Mn, Cu, and Zn ions in different samples. Only tap water could be detected with chlorine residue among three kinds of water used. The wheat flour tempering by underground water contented higher activities in lipoxygenase, hydroperoxide lyase, and peroxidase. In the fifth section, three kinds of water (i.e., tap water, underground water, and deionized water) were used to temper wheat grains and then made into wheat flours. The flours were used to prepare Chinese white noodles. The noodles were stored at 42℃ for six weeks. The general composition, sensory properties, and the activities of lipid oxidation related enzymes of the stored noodles were analyzed. The results showed that after six weeks’ storage the noodle tempered by deionized water had higher flavor and overall preference. The lipoxygenase activity in the noodle tempered by groundwater was found to increase with the increasing of storage time. Activities of hydroperoxide lyase and peroxidase in the noodles tempered by all three kinds of water used were also found to increase with the increasing of storage time.
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9

Ruddenklau, Helle G. "Kernel hardness, protein, and viscosity as predictors of udon-noodle quality." Thesis, 1994. http://hdl.handle.net/1957/37051.

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Abstract:
The Asian noodle market is responsible for the increased volume of wheat imported to that region in recent years. Soft white wheat produced in the Pacific Northwest is mainly used for baked products, whereas an Australian wheat, Australian Standard White, is preferred for noodles. To enter this market soft white-wheat cultivars with properties similar to or better than Australian Standard Whitemust be developed. This process is difficult as little is known of the factors that influence noodle quality. The use of grain-protein percentage, kernel hardness, and six viscosity parameters measured by the Rapid Visco Analyzer for predicting Japanese udonnoodle quality was evaluated. The Rapid Visco Analyzer was developed to indicate quickly and reliably the starch properties of a small wheat sample. Experimental material included advanced winter-wheat selections from the Oregon State University wheat-breeding program and Stephens, a widely grown winter-wheat cultivar. Two commercial spring cultivars, Owens and Klasic, thought to have good noodle quality were used as checks as was straight grade flour milled from Australian Standard White wheat. The material was grown at two locations (Rugg and Chambers) which represent diverse environments and management systems. Protein content, kernel hardness, and six viscosity parameters (Peakl, Low, Peak2, Peakl-Low, Peak2-Low, Peakl-Peak2) were measured. A sensoryevaluation panel evaluated the end product for surface appeal, texture, and taste. Within each location differences were found for all traits except protein content at the Rugg site and surface appeal at the Chamber location. Between the two experimental sites the only traits for which no differences were detected were kernel hardness and surface appeal. Significant entry by location interactions were observed for kernel hardness, Peakl- Peak2, and the three sensory-evaluation traits. Kernel hardness and grain-protein percentage were not associated, however both were negatively associated with the viscosity parameters. Associations of grain-protein, kernel hardness, and the viscosity parameters with the sensory evaluation traits were not statistically determined. A softer kernel texture appeared most useful for predicting Japanese udon-noodle quality as determined by sensory evaluation. Grain-protein percentage was not a good indicator by itself, but each cultivar may have a protein-content range within which noodle quality is optimized. This range may be influenced by the kernel texture. The viscosity parameters did not appear useful for predicting noodle quality as determined by the sensory evaluation panel. A more sensitive sensory evaluation method may be required to detect small however important differences and different viscosity parameters should be investigated. Based on the sensory-evaluation data several experimental entries appeared promising in having the desired quality profile for Japanese udon-noodles.
Graduation date: 1994
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10

Wang, Chun. "Effects of wheat endosperm protein content and composition on white noodle quality." 2003. http://hdl.handle.net/1993/20022.

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Books on the topic "Noodle quality"

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Asian Noodle Manufacturing: Ingredients, Technology and Quality. Elsevier Science & Technology, 2020.

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Hou, Gary. Asian Noodle Manufacturing: Ingredients, Technology and Quality. Elsevier Science & Technology, 2020.

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Simmonds, DH. Wheat and Wheat Quality in Australia. CSIRO Publishing, 1989. http://dx.doi.org/10.1071/9780643101456.

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The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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Ruddenklau, Helle G. Kernel hardness, protein, and viscosity as predictors of udon-noodle quality. 1994.

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Weight, Chris. Possible associations between three procedures to measure noodle starch quality in winter wheat (Triticum aestivum L.). 1996.

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Janto, Mimi. Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis. 1997.

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Book chapters on the topic "Noodle quality"

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Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles, 363–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

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Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Chen, C. C., and Shu-Ying Sophia Yang. "Wheat Milling and Flour Quality Analysis for Noodles in Taiwan." In Asian Noodles, 75–97. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch4.

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Karim, Roselina, and Muhammad Tauseef Sultan. "Factor Affecting Quality of Yellow Alkaline Noodles." In SpringerBriefs in Food, Health, and Nutrition, 19–24. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12865-8_6.

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Ross, Andrew S. "Quality evaluation of noodles." In Asian Noodle Manufacturing, 63–94. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-812873-2.00005-4.

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Cato, Larisa. "Wheat and flour quality requirements." In Asian Noodle Manufacturing, 13–23. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-812873-2.00002-9.

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Technical, AACC. "Pasta and Noodle Cooking Quality--Firmness." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-66-50.01.

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Solah, V. A., and G. B. Crosbie. "Noodles: Testing for Quality." In Encyclopedia of Food Grains, 154–60. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-394437-5.00131-5.

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Solah, V. A., and G. B. Crosbie. "Noodles: Testing for Quality." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00131-1.

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Conference papers on the topic "Noodle quality"

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Oreta, Andres Winston C., Maejann E. Cuartero, and Nikko Paolo P. Villanueva. "Strength Properties and Microscopic Observations of Concrete with Plastic Wastes as Partial Aggregate Substitute." In IABSE Conference, Kuala Lumpur 2018: Engineering the Developing World. Zurich, Switzerland: International Association for Bridge and Structural Engineering (IABSE), 2018. http://dx.doi.org/10.2749/kualalumpur.2018.0360.

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<p>Sustainable construction can be promoted by producing construction materials with recycled waste. This study aims to address the issue of recycling plastic wastes and providing a means of livelihood in a relocation site of typhoon victims and urban settlers in Metro Manila by exploring the production of quality concrete hollow blocks (CHB) mixed with waste plastic wastes. In the study, the strength properties of concrete with various types of plastic wastes (PW) such as plastic bags (PB) and noodle wrappers (NW) as substitute to fine aggregates were investigated. Different percent substitutions, specifically 2.5%, 5%, 7.5% and 10%, were considered for each mix. The behaviour and strength properties of the concrete with and without PW were analysed and compared Moreover, the microscopic structures of the various types of mixes were observed using a Scanning Electron Microscopy (SEM) and related to the failure mode and strength performance. Results show that concrete with PB outperformed the other concrete mixes with plastics due to the plastic bag’s high stretchable property, compared to the noodle wrappers. In addition, plastics, in general, provide additional ductility to the concrete enabling them to tolerate more deformation at lower loads. The final product of the study is a mix design for producing non-load bearing concrete hollow blocks (CHB) that can be used for low-cost housing in the Philippines.</p>
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Li Juan Yu and Michael O. Ngadi. "TEXTURAL AND OTHER QUALITY PROPERTIES OF INSTANT FRIED NOODLES AS AFFECTED BY INGREDIENTS." In 2004, Ottawa, Canada August 1 - 4, 2004. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.16959.

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Kuen, Ng Hui, Mansoor Abdul Hamid, Hasmadi Mamat, Jahurul Haque Akanda, and Fisal Ahmad. "Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles." In 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/iconhomecs-17.2018.43.

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"The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles." In 1st International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2020. http://dx.doi.org/10.11594/nstp.2020.0502.

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Nurminah, Mimi, and Rona J. Nainggolan. "Effect of Composite Flour (Wheat and Pumpkin Flour) and Type of Stabilizers on the Quality of Dry Noodles." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008548001520155.

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Nurminah, Mimi, and Rona J. Nainggolan. "The Effect of Stabilizers Type and the Comparison of Wheat Flour with Orange Sweet Potato Flour on Dry Noodles Quality." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008526401160119.

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