Noodles white salted

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

Wheat noodles are consumed in large amounts in China, Japan, Korea, Malaysia, Taiwan, Singapore, Hong Kong and the Philippines.509 Oriental wheat noodles may be divided broadly into two classes the Japanese white salted noodle and the Chinese (Cantonese) yellow alkaline noodle. The first class is made from wheat flour (100 parts), water (35 parts) and table salt (1-2 parts) whereas the second class is made by replacing table salt with a mixture of sodium and potassium carbonates, often referred to as kansui. Within the two classes, the five popular types of noodles are raw wet (boiled) dried instant fried and steamed and dried.509,532,533... 

AWB segregates noodle wheats for the production of both Udon white salted and Chinese noodles. AWB noodle prime hard is also segregated to produce high quality Chinese-style yellow alkaline noodles, with Japan being the key market. 

Wheat-flour noodles exist in two distinct types based on the use or not of alkaline salt white-salted and yellow-alkaline. Noodles are a staple of the Sontheast Asian diet, with alkaline Chinese or Cantonese noodles having the dominant market share. According to Hatcher (2001), wheat-based noodles account for 30% t0% of the cereal diet in most Asian countries, second only to rice dishes. The other major type is the white-salted noodles widely consumed in Japan. Alkaline noodles are... 

Shibanuma et al.232 examined the molecular structures of starch isolated from three Japanese wheat varieties, one Australian standard white wheat and one US western white wheat. The data presented in Tables 10.9 and 10.10 again indicate that the properties and structural features of amylose and amylopectin are dependent on the starch source. The molecular sizes of amylose and amylopectin were larger in the US wheat compared to the corresponding starch fractions from the Australian and Japanese wheat starches. Among the five wheats, the two preferred for salt noodles in Japan, the Japanese variety Chihoku and the Australian standard white, contained a higher proportion of branched amylose and a lower number of chains per amylose... 

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