SUITABILITY OF SOFT RED WINTER WHEATS FOR MAKING KOREAN-STYLE NOODLES

• Sponsoring Institution: Agricultural Research Service/USDA
• Project Status: ACTIVE
• Funding Source: USDA INHOUSE
• Reporting Frequency: Annual
• Accession No.: 0430939
• Project Start Date: Jun 1, 2016
• Project End Date: May 31, 2021
• Program Code: [(N/A)]- (N/A)

Recipient Organization
Pusan National University
2 Busandaehak-ro 63beon-gil, Geumjeong-gu
Busan,null 46241

Performing Department
(N/A)

Non Technical Summary
(N/A)

Animal Health Component

50%

Research Effort Categories

Basic

50%

Applied

50%

Developmental

0%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
204	1542	1000	80%
502	1543	1080	20%

Knowledge Area
204 - Plant Product Quality and Utility (Preharvest); 502 - New and Improved Food Products;

Subject Of Investigation
1542 - Soft red wheat; 1543 - Soft white wheat;

Field Of Science
1000 - Biochemistry and biophysics; 1080 - Genetics;

Keywords

soft

red

winter

wheat

korean

noodles

Goals / Objectives
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.

Project Methods
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.