White Salted Noodle Characteristics from Transgenic Isolines of Wheat Over Expressing Puroindolines
John, M.M.; Brian, B. Michael, J.G.
Journal of Cereal Science 48(3): 800-807
ISSN/ISBN: 0733-5210 DOI: 10.1016/j.jcs.2008.06.001
The closely linked genes puroindoline a (Pina) and puroindoline b (Pinb) control most of the variation in wheat (Triticum aestivum) grain texture. Mutations in either Pina or Pinb result in hard grain with wild type forms of both genes giving soft grain. Asian noodles are prepared from both hard and soft classes of wheat. Our objective was to examine color and texture characteristics of white salted noodles processed from flours of transgenic isolines of Hi-Line hard red spring wheat over expressing Pina-D1a, Pinb-D1a or both and a control giving a range in grain texture from very soft to hard. White salted noodles were prepared and color and texture characteristics were measured.