published_or_final_version / Botany / Master / Master of Philosophy

published_or_final_version / Botany / Master / Master of Philosophy

Thesis (M. Phil.)--University of Hong Kong, 1998. / Includes bibliographical references (leaf 108-117).

As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensory characteristics of Asian noodles was proposed to bridge the communication barrier regarding Asian noodle quality. Descriptive analysis was utilized for this study to provide sensory characteristics of noodles from different Asian countries. In the first study, four classes of U.S. wheat flour samples were evaluated for their ability to make high quality Taiwanese noodles. Taiwanese noodle industry representatives came to the United States and made 4 major types of their noodles using U.S. wheat flours; they evaluated them by employing both the Taiwanese industries' scoring system and modified descriptive analysis. The results of this study indicated that hard white wheat was suitable for making two types of Taiwanese noodles (dry and yee noodles), a blend of hard red winter and hard red spring wheat was suitable for wet noodles, and a blend of hard red winter and white wheat was suitable for fresh noodles. The second study was undertaken to better understand the texture profile of noodles from various Asian countries. Sensory texture characteristics of fresh noodles from Taiwan, Thailand, and Malaysia were identified. A total of 16 patent flour samples for Taiwan, and 18 straight grade flour samples each for Thailand and Malaysia, were milled from hard white wheat varieties and made into each Asian country's noodles. A texture profile of each country's noodles was developed by an Oregon State University descriptive panel while quality evaluation was performed by each countries' noodle experts. The results characterized the Taiwanese noodles as the smoothest, springiest, and highest in integrity of noodles; the Thai noodles were the hardest, most dense, cohesive noodles and also higher in starch between teeth and toothpull; and the Malaysian noodles were the softest, least dense, cohesive, and sticky noodles. The optimum protein to achieve specific texture quality for each country was identified. / Graduation date: 1998

Digitized by Kansas Correctional Industries

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close contact after the disruption caused by the milling process. These components further interact once water is added to the flour to create doughs and batters. It is these interactions and the water holding capacities of these polymeric components that are the unifying thread for most of this dissertation, other than the inclusion of nutritional traits in chapters 6 and 7. This dissertation consists of three independent studies, the last of which had two parts. Study one was "Effect of carbonate on co-extraction of arabinoxylans (AX) with glutenin macropolymer (GMP)". The aim of this study was to investigate if the level of AX in GMP increased under alkaline extraction conditions compared to extractions done in water. The amount of wet GMP obtained from alkaline extraction was greater than that from water extraction. Hard wheats had overall higher GMP wet weights than soft wheats. The level of AX in GMP extracted under alkaline conditions was greater than that in GMP extracted with water and the amount of increase was generally higher in soft wheats. Study two was "Optimization of water addition to noodle doughs". The aim of this study was to determine if a lubricated squeezing flow (LSF) technique could be useful in determination of optimum water addition to noodle doughs. Comparing the LSF method with alternative methods (Mixograph and sieving test), optimum water additions predicted by LSF for both salted and alkaline soft-wheat derived noodle doughs were equivalent or slightly higher than those predicted by the Mixograph and sieving test. For both salted and alkaline hard-wheat derived noodle doughs, optimum water additions predicted by the LSF method were substantial higher than those predicted by the Mixograph but equivalent or slightly higher than those predicted by the sieving test. Relaxation time was the most useful parameter in determining optimum water addition for the soft-wheat noodle doughs. The LSF method in its current form was found to be not adequate for all noodle types. Additional work with LSF parameters altered to improve sensitivity and with more of samples should be performed. Study three was "Determination of wheat quality and quantitative trait locus analysis". Part 1 was to measure a comprehensive set of quality phenotypes (including nutritional parameters) on a wheat population derived from the cross Tubbs [soft] x NSA98-0995 [hard]; (T x N). Part 2 was to identify if there were quantitative trait loci (QTL) associated with the traits determined in part 1. Considerable and transgressive segregation was observed for many of the studied traits. The transgressive segregation could useful, in that lines with superior soft-wheat quality can be identified that could be introduced quickly into the wheat breeding program from this elite x elite cross. Hardness index was significantly correlated with several important traits related to the solvent absorption capacity of the flour. Composite interval mapping detected a total of significant 28 QTLs on 10 wheat chromosomes for 15 end-use quality and nutrition traits in 2 harvest years. QTLs for total antioxidant activity (TAA) and total phenolic content (TPC) were identified for the first time. QTLs for TAA were on chromosomes 3B and 5BS, while the QTL for TPC was on chromosome 7AC. Hybridization between Tubbs and NSA surprisingly produced superior soft-wheat quality with potentially higher in nutritional values. The QTLs identified in this study could be useful in marker-assisted selection for future pre-selection of progeny from Tubbs or NSA. / Graduation date: 2012

The Asian noodle market is responsible for the increased volume of wheat imported to that region in recent years. Soft white wheat produced in the Pacific Northwest is mainly used for baked products, whereas an Australian wheat, Australian Standard White, is preferred for noodles. To enter this market soft white-wheat cultivars with properties similar to or better than Australian Standard Whitemust be developed. This process is difficult as little is known of the factors that influence noodle quality. The use of grain-protein percentage, kernel hardness, and six viscosity parameters measured by the Rapid Visco Analyzer for predicting Japanese udonnoodle quality was evaluated. The Rapid Visco Analyzer was developed to indicate quickly and reliably the starch properties of a small wheat sample. Experimental material included advanced winter-wheat selections from the Oregon State University wheat-breeding program and Stephens, a widely grown winter-wheat cultivar. Two commercial spring cultivars, Owens and Klasic, thought to have good noodle quality were used as checks as was straight grade flour milled from Australian Standard White wheat. The material was grown at two locations (Rugg and Chambers) which represent diverse environments and management systems. Protein content, kernel hardness, and six viscosity parameters (Peakl, Low, Peak2, Peakl-Low, Peak2-Low, Peakl-Peak2) were measured. A sensoryevaluation panel evaluated the end product for surface appeal, texture, and taste. Within each location differences were found for all traits except protein content at the Rugg site and surface appeal at the Chamber location. Between the two experimental sites the only traits for which no differences were detected were kernel hardness and surface appeal. Significant entry by location interactions were observed for kernel hardness, Peakl- Peak2, and the three sensory-evaluation traits. Kernel hardness and grain-protein percentage were not associated, however both were negatively associated with the viscosity parameters. Associations of grain-protein, kernel hardness, and the viscosity parameters with the sensory evaluation traits were not statistically determined. A softer kernel texture appeared most useful for predicting Japanese udon-noodle quality as determined by sensory evaluation. Grain-protein percentage was not a good indicator by itself, but each cultivar may have a protein-content range within which noodle quality is optimized. This range may be influenced by the kernel texture. The viscosity parameters did not appear useful for predicting noodle quality as determined by the sensory evaluation panel. A more sensitive sensory evaluation method may be required to detect small however important differences and different viscosity parameters should be investigated. Based on the sensory-evaluation data several experimental entries appeared promising in having the desired quality profile for Japanese udon-noodles. / Graduation date: 1994

This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.

This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.

by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora. / Includes questionnaire in Chinese. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1994. / Includes bibliographical references (leaves 77-78). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iv / LIST OF EXHIBITS --- p.vi / ACKNOWLEDGEMENTS --- p.vii / CHAPTER / Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1 / Introduction --- p.1 / What are Instant Noodles? --- p.5 / Background --- p.8 / Hong Kong --- p.8 / London --- p.9 / Vancouver --- p.10 / Statement of Objectives --- p.11 / Chapter II. --- LITERATURE REVIEW --- p.12 / Chapter III. --- METHODOLOGY --- p.19 / Chapter IV. --- FINDINGS AND ANALYSIS --- p.21 / The Respondents --- p.21 / Dining Habits --- p.21 / Instant Noodles --- p.22 / Consumer Behaviour --- p.28 / Psychographics --- p.33 / Conclusion --- p.39 / Chapter V. --- RECOMMENDATIONS --- p.41 / To Lead in Hong Kong --- p.46 / To Break Through in London --- p.48 / To Grow in Vancouver --- p.51 / Chapter VI. --- LIMITATIONS --- p.55 / APPENDIX --- p.56 / BIBLIOGRAPHY --- p.77