ABSTRACT
Huang and Morrison (1988) found that sodium dodecyl sulfate (SDS)- sedimentation volume significantly correlated with maximum cutting stress and maximum compression stress and could therefore be used to predict Can tonese noodle quality. Konik et al. (1993, 1994) reported that starch pasting properties correlate well with the smoothness and firmness of yellow-alkaline noodles, and this correlation could be improved further by including protein content, grain hardness, and wheat falling number in a multiple regression equation. Baik et al. (1994) reported that, along with starch pasting properties, protein content and protein quality should also be considered in the evaluation of suitability of flours for making Asian noodles other than Japanese udon (white-salted) noodles.
