Cereal Chem 54:300 - 305. | VIEW
Quality Characteristics of Soft Wheats and Their Utilization in Japan. III. Effects of Crop Year and Protein Content on Product Quality.
S. Nagao, S. Ishibashi, S. Imai, T. Sato, T. Kanbe, Y. Kaneko, and H. Otsubo. Copyright 1977 by the American Association of Cereal Chemists, Inc.
Three-hundred-seventy samples of soft white and white club wheats harvested in the U.S. Pacific Northwest area in 1970-1973 and 33 samples of Western Australia and Victoria F.A.Q. wheats harvested in 1970-1973 were tested to determine variation in quality factors with respect to their utility for Japanese products. The relation between analytical data and sponge-cake or cookie baking qualities varies by crop year and growing region. Sponge-cake and cookie baking qualities of white club wheat were superior to those of soft white, even though the protein content of white club is higher than that of soft white. Confirmation was obtained that kernel softness is the most important factor for flour in cake, cookie, biscuit, cracker, and Japanese bun production in Japan, based on a combination of tests for protein content, maltose value, flour particle size, sponge-cake and cookie baking, etc. Australia F.A.Q., soft white, and white club wheats showed their own unique and favorable characteristics for Japanese-type noodle. The most favorable wheats for average noodle quality were around 10% in protein content.