Location: Corn, Soybean and Wheat Quality Research
Project Number: 5082-43440-002-002-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Jun 1, 2016
End Date: May 31, 2021
Objective:
1) Determine the performance of Soft Red Winter (SRW) wheat for making Korean-style noodles.
2) Compare the U.S. SRW wheat to Australian Standard White wheat in making Korean-style noodles.
3) Identify the quality characteristics of SRW required for making Korean-style noodles.
Approach:
1) Obtain wheat grain of SRW wheat varieties possessing protein of various strengths, and Australian Standard White wheat flour for comparison.
2) Determine grain characteristics and mill to flour.
3) Determine flour characteristics, prepare noodles and evaluate noodle quality.
4) Conduct sensory evaluation of noodles using Korean panelists.
5) Evaluate the overall performance of SRW wheat for making noodles.
6) Determine the relationship between grain and flour characteristics and noodle quality attributes.
