The quality of noodles prepared from the flours of some Australian wheat

Abstract

The brightness of Japanese noodles made from flours of eight varieties of wheat was found to depend inversely on the protein content, but hard wheat flours gave slightly whiter noodles than did others of similar protein content. Discolouration appeared to be related to melanin formation from tyrosine groups. The cooking quality of six varieties, both in respect of Japanese and Chinese noodles, was also investigated. Noodles made from Heron flour tended to lose their integrity with prolonged boiling. Emblem flour required longer cooking than the others, both for Chinese and Japanese noodles, while Raven flour gave the most attractive noodles according to subjective tests. In another set of comparisons, Olympic and Rencubbin flour developed significantly more yellow colour, when made into Chinese type noodles, than did other varieties. Olympic noodles were the most attractive after cookinq, as they retained their integrity and yellowness.