Effects of Starch and Gluten Properties on Texture of Japanese White Salted Noodle

Starch and gluten were isolated from Australian Standard White, and five Japanese wheat cultivars and breeding lines classified into three different genotypes in amylose synthesis (Wx-genes). After their properties were assessed, they were reconstituted for making Japanese white salted noodle (WSN)....

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Veröffentlicht in:	Nihon Shokuhin Kagaku Kōgaku kaishi 2003/08/15, Vol.50(8), pp.333-338
Hauptverfasser:	Tanifuji, Ken, Kaneko, Shigenobu, Matsukura, Ushio
Format:	Artikel
Sprache:	jpn
Online-Zugang:	Volltext
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