white salted noodle
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Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flour Blends

2019 ◽  
Vol 35 (04) ◽  
pp. 325-334
Author(s):  
Yujin Moon ◽  
Xiao Wang ◽  
Meera Kweon ◽  
Tae Il Park ◽  
Kyeong Hoon Kim
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Flour Blends ◽  
White Salted Noodle

Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 456-462 ◽  
Author(s):  
Min Xu ◽  
Ying Wu ◽  
Gary G. Hou ◽  
Xianfeng Du
Keyword(s):  
Functional Properties ◽  
Chinese White ◽  
White Salted Noodle

A biotechnological approach to directly assess the impact of elevated endogenous α-amylase on Asian white-salted noodle quality

2017 ◽  
Vol 70 (1-2) ◽  
pp. 1700089 ◽  
Author(s):  
Jean-Philippe F. Ral ◽  
May Sun ◽  
Alexia Mathy ◽  
Jenifer R. Pritchard ◽  
Christine Konik-Rose ◽  
...  
Keyword(s):  
Biotechnological Approach ◽  
The Impact ◽  
Noodle Quality ◽  
White Salted Noodle

Effects of Allelic Variations inWx-1, Glu-D1, Glu-B3, andPinb-D1Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour

2012 ◽  
Vol 89 (6) ◽  
pp. 296-306 ◽  
Author(s):  
Chon-Sik Kang ◽  
Ji-Ung Jeung ◽  
Byung-Kee Baik ◽  
Chul Soo Park
Keyword(s):  
Wheat Flour ◽  
Allelic Variations ◽  
White Salted Noodle

Divergent Selection for Polyphenol Oxidase and Grain Protein and Their Impacts on White Salted Noodle, Bread, and Agronomic Traits in Wheat

Crop Science ◽  
2010 ◽  
Vol 50 (4) ◽  
pp. 1298-1309 ◽  
Author(s):  
John M. Martin ◽  
James E. Berg ◽  
Petrea Hofer ◽  
Kenneth D. Kephart ◽  
Deanna Nash ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Agronomic Traits ◽  
Divergent Selection ◽  
Grain Protein ◽  
Selection For ◽  
White Salted Noodle

White salted noodle characteristics from transgenic isolines of wheat over expressing puroindolines

2008 ◽  
Vol 48 (3) ◽  
pp. 800-807 ◽  
Author(s):  
John M. Martin ◽  
Brian Beecher ◽  
Michael J. Giroux
Keyword(s):  
White Salted Noodle

Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions

2007 ◽  
Vol 84 (4) ◽  
pp. 370-378 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Yan Zhang ◽  
Xianchun Xia ◽  
Jianjun Liu ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Fractions ◽  
Gluten Protein ◽  
Wheat Cultivars ◽  
Chinese White ◽  
Pan Bread ◽  
Winter Wheat Cultivars ◽  
White Salted Noodle

Snowhite476 hard white spring wheat

2007 ◽  
Vol 87 (3) ◽  
pp. 521-526 ◽  
Author(s):  
R. E. Knox ◽  
R. M. DePauw ◽  
J. M. Clarke ◽  
F. R. Clarke ◽  
T. N. McCaig ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Spring Wheat ◽  
Wheat Cultivar ◽  
Triticum Aestivum L ◽  
Kernel Hardness ◽  
Common Bunt ◽  
Tilletia Laevis ◽  
Cultivar Description ◽  
Textural Attributes ◽  
White Salted Noodle

Snowhite476 hard white spring wheat (Triticum aestivum L.) is the first Canadian wheat cultivar to deploy the gene Bt8, which confers resistance to prevalent races of common bunt [Tilletia laevis Kuhn in Rabenh. and T. caries (DC.) Tul. & C. Tul.]. The productivity traits of Snowhite476 were intermediate to the check cultivars. Snowhite476 had intermediate kernel hardness combined with yellow alkaline and white salted noodle colour and textural attributes comparable to AC Vista. Key words: Triticum aestivum L., cultivar description, grain yield, disease resistance, Bt8

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