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Dr. Byunkee-Baik |
| Email:
bbaik@wsu.edu |
| Current Position |
Assistant Professor |
| Department |
Food Science & Human Nutrition |
| Project Mission |
Help replace recent loss in market share
for Asian noodles by developing a wheat variety that grows well
in our country and results in high quality noodles. |
| Funding Sources |
IMPACT Seed Grant |
| Background: Over the past twenty
years, the U.S. has lost market share for Asian noodles. Countries
like Japan and Korea demand a very high quality product. Other
countries like Australia have developed wheat products that
produce a noodle that meets higher standards than their U.S.
counterparts. |
| Progress in 2003/2004: One specific
market that this project is directed towards is instant fried
noodles, a product growing in popularity in Asia where lifestyles
are changing. The standards for instant noodles are very exact
and the project has included work with high molecular weight
glutenin subunit on protein quality, rheology properties of
dough and end product quality. |
| Next Steps: Complete the analysis
of the role of weight glutenin subunits on protein quality and
end-product quality. Analyze the potential for using project
results with adapted wheat varieties in commercial production
that would result in a higher quality noodle. |
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