Method of assessing wheat or wheat flour regarding suitability f

Details Method of assessing wheat or wheat flour regarding suitability f Method of assessing wheat or wheat flour regarding suitability f

1998-07-06

1999-11-23

Bhat, Nina

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426451, 426661, 127 29, 127 32, A21D 1000, A21D 1300

Patent

active

059896175

ABSTRACT:
The present invention is directed to a method of assessing suitability of wheat or wheat flour for producing noodles, wherein starch contained in the wheat or wheat flour is analyzed by differential scanning calorimetry for its thermal characteristics and assessment is carried out based on the results of the analysis; wheat flour which is suitable for preparing noodles, wherein the wheat flour is prepared from wheat containing starch having an endothermic enthalpy (.DELTA.H) of 0.3 J/g of dry matter or less at a thermal change onset temperature (To) of 80.degree. C. or higher when the starch is analyzed by differential scanning calorimetry in the presence of added water; and use of the wheat or wheat flour for preparing noodles.

REFERENCES:
patent: 4830866 (1989-05-01), Manser et al.
patent: 5364471 (1994-11-01), Czuchajowska et al.
patent: 5849090 (1998-12-01), Haralampu et al.
patent: 5902410 (1999-05-01), Chiu et al.

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