Wheat quality for the Japanese flour milling and noodle industries

Authors

Graham CrosbieFollow
Dianne Miskelly
Tim Dewan

Keywords

Wheat, Milling quality, Wheat flour, Noodles, Japan

Disciplines

Agronomy and Crop Sciences | Food Processing | Plant Breeding and Genetics

First Page Number

83

Last Page Number

88

ISSN

0021-8618

Abstract

About one-third of Australia's wheat production is used in the manufacture of Asian noodles. Japan is one of our most important noodle wheat markets. In that country much of the 900,000 to 1,000,000 tonnes of Australian wheat bought each year is used for noodle production. About 70 per cent of this wheat is Australian Standard White (ASW)from Western Australia. ASWis highly regarded for its suitability for the production of white, Japanese-style noodles. The remainder comprises mainly Australian Prime Hard (APH) which is valued for the production of yellow, Chinese-style noodles and for various breads. This article discusses quality aspects associated with flour and noodle production in Japan. Sources of wheat supplies Japan imports about 18 per cent of its wheat from Australia. The United States (58 per cent) and Canada (24 per cent) are the other main suppliers

Recommended Citation

Crosbie, Graham; Miskelly, Dianne; and Dewan, Tim (1990) "Wheat quality for the Japanese flour milling and noodle industries," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 31: No. 3, Article 2.
Available at: https://library.dpird.wa.gov.au/journal_agriculture4/vol31/iss3/2