Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).
The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.
NARO Hokkaido Agricultural Research Center, Memuro Research Station , 9-4 Shinsei-minami, Memuro, Kasai, Hokkaido 082-0081, Japan.
Miwako
M
Ito
Wakako
W
Maruyama-Funatsuki
Tatsuya M
TM
Ikeda
Zenta
Z
Nishio
Koichi
K
Nagasawa
Tadashi
T
Tabiki
Hiroaki
H
Yamauchi
Triticum aestivum; dough property; extra-strong wheat; fresh pasta-making quality; glutenin composition; high-molecular-weight glutenin subunit (HMW-GS); low-molecular-weight glutenin subunit (LMW-GS)