This is a review of recent studies from the authors' laboratories on the suitability of Pacific Northwest PNW) wheats from various classes, including soft white winter, club, and hard white spring in the production of irnetal noodles. The following factors were studied and evalauted: a) factors which govern textural properties and their evaluation, b) the contribution of protein quantity and quality, c) discoloration during storage and methods for its prevention, and d) the levels and distribution within the wheat kernel, of polyphenol oxidase as related to quality of Udon, Cantonese and Korean noodles.
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