Cereal Chem 57:253 - 254.  |  VIEW ARTICLE
A Method of Flour Quality Assessment for Japanese Noodles.

M. Oda, Y. Yasuda, S. Okazaki, Y. Yamauchi, and Y. Yokoyama. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The relationships between amylogram values of starches, amylose content of flours, and eating qualities of Japanese noodles (udon) made from the flours were studied for 13 market classes of wheat. Results showed that amylogram values, amylose content, and eating qualities evaluated by a scoring method correlated well, and that Norin No. 61 (a Japanese domestic wheat) and Australian standard wheats gave a similar and suitable quality to Japanese noodles.