Wheat quality traits and quality parameters of cooked dry white Chinese noodles

By Ji Liu, Zhonghu He, Z. D. Zhao, R. Peña, S. Rajaram. Euphytica, 2003

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Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats (2005, background): “Therefore, improving gluten quality has become one of the major breeding objectives, although starch properties and flour colour have also shown importance, particularly in achieving high noodle quality (He et al., 1998, 2002; He, 1999; Liu et al., 2003).”
Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT) (2008, background): “Flour yellowness is undesirable for producing breads and most Asian flour noodles (Liu et al. 2003), except for yellow alkaline flour noodles.”
A Novel STS Marker for Polyphenol Oxidase Activity in Bread Wheat (2005, background): “Noodles are the major wheat products consumed in Asian countries, and over 40% of Chinese wheat is used to make various types of noodles (Liu et al. 2003; He et al. 2004).”