By Gary G. Hou
In Asian Noodles: technology, know-how and Processing, overseas specialists evaluation the present wisdom and provide entire state of the art insurance on Asian noodles unmatchable in any booklet. The authors disguise an array of subject matters together with breeding for noodle wheat, noodle flour milling, noodle flour quality controls and research, noodle processing, sensory and instrumental measurements of noodle caliber, the results of wheat elements on noodle caliber, packaging and garage, dietary fortification of noodle items, noodle style seasoning, and noodle plant setup and administration.
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Extra resources for Asian Noodles: Science, Technology, and Processing
All four of these programs are located in winter and facultative wheat regions although efforts are also being put toward noodle quality improvement in other regions. Progress on breeding better quality wheat has been reviewed in Chinese Wheat Improvement and Pedigree Analysis (Zhuang 2003). 12, and detailed information is presented below. Jing 9428, a soft kernel variety derived from Jing 411/German introduction, was released by the Beijing Seed Company in 2000. It was characterized by soft kernel, medium gluten strength, and very bright white flour and noodle color, thus resulting in outstanding noodle and dumpling quality.
It has been extended as a good quality variety in Henan province from 2000 to the present, with annual acreage of 200,000 ha per year. Yumai 49, a soft kernel variety derived from Wen 394A/Yumai 2, was released by the Xiangyun Agricultural Extension Station in 1998. It was characterized by high yield potential and good qualities for noodles and steamed bread largely due to its bright white product and slightly better gluten strength. It was a leading variety in the late 1990s in Henan province, with annual acreage of 670,000 ha per year.
Since grain color, head type, hardness, growth habit, and several end-use quality parameters are simply inherited in wheat, these traits can easily be manipulated through plant breeding and selection (Allard 1999). Breeding efforts to develop HW wheat cultivars are relatively new in the United States. A majority of the wheat breeding efforts across the United States have focused on developing red cultivars due to the difficulties of overcoming the problem of preharvest sprouting (PHS) in HW wheat.