ABSTRACT
Various foods were made from rain-damaged wheat from the 1983-1984 Australian harvest and some were compared with those made from corresponding sound wheat. This indicated that Cantonese-style noodles were the most sensitive of the products considered, followed by pan bread, flat bread and chapattis.
Factors other than alpha-amylase were important. Enzyme systems causing darkening were important in loss of noodle quality; softening of the grain was the most serious wheat quality effect in flat breads and chapattis, and the results indicated that factors other than alpha-amylase were affecting bread quality.
