128 Effect of genotype and environmental variation on starch characteristics of Canadian wheat cultivars and the relationship with noodle texture.

N. AMES (1), C. Rhymer (1), R. DePauw (2), J. Clarke (2), R. Sadasivaiah (3), and M. I. P. Kovacs (1). (1) Cereal Research Centre, Agriculture & Agri-Food Canada, Winnipeg, MB R3T 2M9; (2) Semi-Arid Prairie Research Centre, Agriculture & Agri-Food Canada, Swift Current, SK S9H 3X2; (3) Lethbridge Research Centre, Agriculture & Agri-Food Canada, Lethbridge, AB T1J 4B1.

The effects of genotype and environment on wheat starch characteristics and the textural properties of noodles as they relate to starch characteristics of Canadian wheat cultivars was investigated. Thirty spring wheat cultivars representing the five Canadian wheat classes were grown in replicated trials at several locations in western Canada in 1997 and 1998. Cultivars were milled into flour and analyzed for total starch content and flour swelling volume. Pasting properties of the cultivars was determined using the RVA. In addition, starch was extracted from the cultivars and analyzed for amylose content. Noodles were made on a small scale and cooked to optimum. Color measurements (L*, a*, b*) were taken immediately after processing and 24 hours later using the Minolta colorimeter. Textural properties of the noodles were assessed using the viscoelastograph. The relationship between textural properties of the noodles and wheat starch characteristics are discussed.