Asian Noodles Research Articles

Effect of Finger Millet on Nutritional, Rheological, Cooking and Pasting Profile of Asian Noodles

Effect of Finger Millet on Nutritional, Rheological, Cooking and Pasting Profile of Asian Noodles

Self‐construal priming modulates the influence of receptacles on food perception

AbstractWe conducted a study to investigate how self‐construal priming can modulate the influence of receptacles on people's food perception. Self‐construal refers to how an individual views the self, with interdependent or independent self‐construal describing the self as a context‐embedded or context‐independent entity, respectively. After reading an essay containing either interdependent or independent pronouns, each of 112 Chinese participants viewed photos of Asian noodles served on plates of different sizes and colors and rated their feelings about and willingness to pay for these foods. Compared to independent self‐construal priming, priming with the interdependent self‐construal elicited a greater influence of plate size on the participants' willingness to pay for the noodles as well as the pleasantness ratings of the noodles served on red plates. Collectively, these findings suggest that the consumers' processing of and sensitivity to contextual information can be modulated by self‐construal priming when they are evaluating food products.Practical applicationsPrevious research demonstrated that people from varied cultural backgrounds are differently susceptible to the influence of contextual cues, such as the receptacles in which foods or drinks are served. The results of this study suggested that priming with the interdependent self‐construal could strengthen the influence of plate size on the participants' judgments and decisions about foods. These findings provide insights into how the nudging effects of contextual cues may vary as a function of the consumers' self‐construal. Moreover, the findings of this study suggest that consumers' susceptibility to immediate contextual cues may be temporarily modulated via presenting verbal materials, which has direct implications in the practice of sensory nudging in the process of selling or serving foods. For example, advertisements or menus may be skillfully designed to contain cues that can prime self‐construal in customers to subtly modulate the influence of contextual cues on their judgment and decisions about foods.

Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment

ABSTRACT Effects of supplementation of chickpea flour (CF) (10% and 20%) to wheat flour (WF) followed by Transglutaminase (TGase) treatment (0–1.2%) were investigated to synergistically boost nutritional and texture properties of Asian noodles. The results showed that CF supplementation diluted both gluten-forming proteins and starch content of the blend, resulting in the weak dough, high cooking loss, and poor sensory quality. However, TGase treatment at 0.4–0.8% dosage could effectively recover the dough structure by crosslinking, including CF proteins as evidenced by Mixolab, SDS-PAGE, and dynamic viscoelasticity. The latter also distinguished the distinct dough structure treated by TGase from the wheat gluten-network. SEM revealed the improved network matrix and well-embedded starch granules in raw and cooked noodles. The cooked noodles substituted with 10% CF with 0.4% TGase treatment had the lowest cooking loss and comparable sensory qualities to WF control (p < .05).

Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.

Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for its multiple health benefits and ability to promote satiety. However, it imparts negligible nutritional value due to its low energy content. In this study, the feasibility of making low calorie, gluten-free Shirataki noodles with improved nutritional value was shown by adding green banana flour (GBF), an underutilized subproduct of low commercial value and significance in the food industry. The optimal KGM-GBF noodles (with 6% w/w KGM, 35% w/w GBF) had 27% lower total energy content, 13% lower carbohydrate content, 5.4% higher fiber content, 2% higher ash content, and 80% hardness (as measured by texture profile analysis) when compared to commercial yellow alkaline wheat noodles. Multiple regression analysis showed that KGM level was a more influential factor than GBF level on the hardness of cooked KGM-GBF noodles (P <0.01). The compatibility of GBF with KGM in noodle making lay in GBF's high gelatinizing and pasting temperatures, which allowed optimal KGM hydration during dough formation to develop the primary network structure in the noodles. Through this study, the potential of GBF as a functional food ingredient in product processing and nutrition enhancement was demonstrated. PRACTICAL APPLICATION: The addition of green banana flour can improve the nutritional value and sensorial properties of konjac (Shirataki) noodles. This offers a gluten-free and low glycemic index alternative to wheat and starch noodles currently available commercially. A novel method of noodle-making to create KGM noodles, without the use of high alkalinity, was developed.

Conservation and differentiation of polyphenol oxidase (PPO) gene introns in Triticum and Aegilops tauschii Coss.

Two genes (PPO1 and PPO2), located in the homoeologous chromosome group 2 of common wheat, play an important role in controlling the kernel polyphenol oxidase acitivity, which influence indirectly the time-dependent darkening and discoloration in Asian noodles and other wheat-based products. In the present study, intron sequences of PPO genes (PPO1 and PPO2) in Triticum urartu Tumanian ex Gandilyan, T. monococcum L. and Aegilops tauschii Coss., together with NCBI retrieved wheat PPO sequnces in different ploidy levels, were systematically investigated. The results highlighted that PPO intron sequences are conserved at lower classification levels (species/subspecies level), and the allopolyploidization process of common wheat has little effect on them. Sequence differences in PPO gene introns may occur long before the differentiation of the A and D genome of T. urartu and Ae. tauschii, respectively. It’s interesting that different PPO intron regions vary into two different intron splicing rule within one same gene sequence: intron 1 is all fitted to the “GT-AG” splicing rule while intron 2 is the “GC-AG”. In addition, the phylogenetic analysis showed the obvious differences existed in materials from different geographical distribution in T. monococcum ssp. aegilopoies, which suggest that some of them had close genetic relationship with T. urartu. These findings contribute to the application of PPO gene introns in favorable allele screening, functional molecular marker development, and phylogenetic analysis.

Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough

AbstractBackground and objectivesNoodles are a traditional staple of the Asian diet, and ensuring quality during production is important for both producers and consumers. Ultrasound is sensitive to the mechanical properties of dough that relate to product texture and is therefore a promising quality assessment tool. For optimal results, it is important to assess the merits of different ultrasonic analysis methods.FindingsMechanical properties of raw Asian noodle dough made from two red spring wheat varieties were measured by a low‐frequency ultrasonic transmission technique. Entire transmitted ultrasonic pulses, having passed through disks of the noodle dough, were analyzed using fast Fourier transform (FFT) techniques, enabling the transmitted phase and amplitude as a function of frequency to be compared for samples of different thickness. This approach allows noodles made from different wheat varieties to be discriminated through ultrasonic velocity and attenuation measurements.ConclusionsThe frequency dependence of both velocity and attenuation coefficient, which was revealed the FFT method, points to the presence of gas bubbles, which even in small amounts can influence texture and hence noodle quality.Significance and noveltyIn addition to providing insights on properties that influence noodle quality, the frequency dependence of velocity and attenuation found by the FFT analysis can explain differences reported by different analysis techniques.

Nutritional, physicochemical, and functional quality of beetroot (Beta vulgarisL.) incorporated Asian noodles

AbstractBackground and objectivesNoodles are staple food for many Asian countries as these are easy to prepare, economic, and convenient, thus gaining popularity throughout world. However, wheat flour‐based noodles are deficient in essential nutrients. So, the present study was planned to investigate the potential of beetroot pulp (0%, 10%, 20%, 30%, and 40%) as a component in noodle manufacturing to improve the nutritional status. Phytochemical analysis, cooking qualities, pasting properties, color, and sensory profile of Asian noodles were determined.FindingsStudy revealed that beetroot pulp addition to wheat flour greatly influenced the cooking, color, functional, phytochemical, nutritional, and sensory characteristic of formulated noodles. Pulp addition significantly (p &lt; 0.05) improved the nutritional value, bioactive compounds, and the color intensity. On increasing the level of incorporation of beetroot (0%–40%), there was an increment in antioxidant activity (free radical scavenging activity, determined according to the elimination of DPPH radicals) (21.20 ± 0.10%–50.30 ± 1.0%), total phenol content determined by the Folin–Ciocalteu reaction (117.02 ± 1.0–152.20 ± 1.0 mg/100 g), and betalains content (0–140.48 ± 0.01 mg/100 g). Lightness of color value significantly decreased from 68.27 ± 0.051 to 35.7 ± 0.30, indicating darker color on pulp addition. There was an increase in fat uptake (15.96 ± 0.070%–18.76 ± 0.5%), cooking time (5 ± 0.10–6 ± 0.20 min), and gruel losses (0.075 ± 0.005–0.195 ± 0.002 g/100 g) with pulp addition.ConclusionsNoodles with 30% beetroot pulp were considered best as this significantly improved (p &lt; 0.05) the nutritional, phytochemical, cooking, and sensory quality attributes. This particular level can be recommended for delivering staple food with better nutritional contents and suitable cooking as well as eating quality parameters.Significance and noveltyThe research explored the possibility of beetroot pulp addition to noodle for the development of functional staple food.

A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination

Noodle dough sheeting plays an important role in the development of the protein network that is essential for the production of high quality Asian wheat flour noodles. For the first time, a simple, fast and low cost method, based on analysis of the resilience (spring back) of the noodle dough sheet during the sheeting process, is proposed for a quick assessment of noodle rheology during noodle production. To demonstrate the efficacy of the method, the effects of repeated lamination and flour variety on the mechanical behavior of yellow alkaline noodle (YAN) dough sheets were investigated. The deviation of YAN dough mechanical behavior from perfectly elastic and plastic models was studied by the use of recoil strain (εr) and Hencky strain (εH). The relative resilience of noodle dough sheets at the last sheeting pass (εrf/εHf) was introduced as a tool for a quick determination of the rheological behavior of raw YANs. The parameter ThickD (the % thickness decrease during processing) was also determined to evaluate the mechanical response of noodle dough sheets during processing. It was demonstrated that ThickD can be used as a reliable means of assessing resilience and gluten network development in YAN dough sheets during the sheeting process.

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

AbstractBackground and objectivesThe popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high‐fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN).FindingsFresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products.ConclusionsWhole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN.Significance and noveltyThe review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN.

Influence of the color and size of the plate on the subjective ratings of, taste expectations concerning, and willingness‐to‐pay for, Asian noodles

AbstractTwo experiments were designed to investigate the effect of plate color and plate size on taste expectations, subjective ratings of, and willingness‐to‐pay for, Asian noodles and Italian pastas. Chinese participants viewed photographs of these foods served on plates of different colors and sizes, rated their liking, familiarity, taste expectations for the foods, and indicated how much they would be willing to pay for them. The foods were presented against the backdrop of store‐bought or computer‐edited colored plates. Presenting the food on white plates resulted in the highest familiarity scores. Interestingly, the participants were willing to pay approximately 16% more for the same quantity of Asian noodles when served on smaller (rather than larger) plates. Different patterns of results were observed with two types of Italian pasta that the Chinese participants were less familiar with, suggesting a moderating role of the familiarity people have with the foods.Practical applicationsThe present study provides novel findings concerning the influence of plateware on Asian noodles, a commonly eaten food in many Asian countries. The findings suggest a fundamental difference between the role of plateware in the subjective ratings of, and taste expectations concerning, regularly consumed familiar and unfamiliar foods as in the present study and the snack food in previous studies. These findings are therefore relevant to those researchers and practitioners interested in how the receptacle, as an important contextual factor, influences consumers' perception and consumption of foods. These findings also have direct implications for those serving food in restaurants.

Bubbles in noodle dough: Characterization by X-ray microtomography

Bubbles, found in a huge variety of food products, are known to afford desirable quality attributes, especially those related to texture, mouthfeel and taste. However, the presence of bubbles and their effects on wheat flour noodles is an aspect that has been, until now, largely overlooked, despite the positive and negative connotations of bubbly inclusions on Asian noodle quality. X-rays from a synchrotron source (Biomedical Imaging and Therapy facility at the Canadian Light Source) were used to rapidly and non-destructively acquire tomographic images of noodle dough. Appropriate image analysis protocols were used to determine the bubble size distribution, the orientation of bubbles, and their position within the dough sheet. The effect of processing (one or multiple lamination steps) on bubble properties in the dough that was subsequently sheeted (gradual elongation and reduction in thickness) was investigated. Bubble size distributions, well captured by lognormal distribution function, showed that the lamination process induced bubble entrapment and reduction in bubble size. Bubbles were found to be flat, elongated and oriented in the sheeting direction, this effect being less for doughs laminated ten times (90° rotations between lamination steps). Interestingly, a gradient in concentration of bubbles within the dough sheet was found from the noodle core to the sheet edges. Aging effects were also apparent. This first non-destructive study of bubbles in wheat-flour noodle dough provides a more complete knowledge of the dough sheet's internal structure, and how it originates via processing, and this has repercussions on the overall quality of Asian noodles.

Identification of quantitative trait loci markers using diversity arrays technology for polyphenol oxidase activity in hexaploid wheat

ABSTRACTPolyphenol oxidase (PPO) causes undesirable darkening in wheat products such as Asian noodles. The inheritance of PPO activity was investigated in a doubled haploid (DH) population derived from a hybrid between a null PPO genotype VAW08-A17 and Australian wheat variety QALBis. The observed genetic ratio indicated three genes controlling high PPO activity. Quantitative trait loci (QTL) mapping was performed in this DH population using diversity arrays technology (DArT) to genotype the population. Three highly significant QTLs that control PPO activity were identified on chromosomes 2AL, 2BS and 2DL with additive mode of action. Three closely associated DArT markers, wPt-7024, wPt-0094 and wPt-2544, were identified corresponding to these QTLs. Collectively, these loci explained 74% of the observed variation in PPO activity. Identification of DArT markers associated with PPO genes will accelerate the development of null or very low PPO cultivars that exhibit reduced time-dependent darkening of Asian noodles.

Investigating the effects of formulation and processing conditions on the mechanical properties of wheat flour noodle dough

Characterization of the mechanical properties of soft food materials is crucial in the food industry, both for process design and for quality enhancement purposes. The goal of this project is to develop a non-contact on-line quality control technique for use in processing of sheeted products such as Asian noodles. In the case of the Asian noodle industry, composition and work input during the sheeting process are important parameters that influence the mechanical properties of the dough, and as a consequence, final product quality. An accurate and fast determination of noodle properties and how they are influenced by formulation and processing parameters will certainly improve quality control during production. To address this need, we are conducting a full study of noodle dough with ultrasonic techniques. A non-contact ultrasonic technique in transmission is used to assess the mechanical properties of noodle dough sheets and has been evaluated in pilot-plant trials, showing its feasibility for real-time ...

The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production

Erişte is a traditional cereal product in Turkey, which resembles Asian noodles. Since it is a suitable product for enrichment, it was aimed in this study to utilize some fruit processing by-products to enrich erişte in terms of antioxidants and to determine the effect of enrichment on physical properties of erişte. For that purpose, erişte samples enriched with three different proportions (10, 20 and 30%) of grape, pomegranate and rosehip seed flours were compared with the control group in terms of antioxidant activity, color, cooking, textural and sensory properties to evaluate the effect of enrichment on erişte quality. It was determined that addition of 10% grape, pomegranate and rosehip seed increased the antioxidant activity of erişte by 8, 4 and 5.7 times, respectively, as compared with the control. Although the sensory analysis indicate that erişte enriched with pomegranate seed were mostly liked, antioxidant activity was found lower than the others. Practical applications Using by products and wastes of foods like fruit seeds for enrichment is a promising alternative for utilization. Grape, pomegranate and rosehip seeds have very high antioxidant levels with natural antioxidants like proanthocyanidins, resveratrol, tocopherols etc; rich in dietary fiber, also unsaturated and essential fatty acids. For this purpose; cooking, textural, sensory, color and antioxidant properties of enriched samples were compared with traditional Turkish noodle.

Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and polymers accelerate the oil degradation finally changing the physiochemical properties of oil rendering it unacceptable for processing. Gliadinand glutenin gives noodle its viscoelastic character. The polymeric glutenin network develops throughout the process of mixing, resting and subsequent stages of sheeting. Protein content and amylose content in noodle are inversely proportional to the oil uptake ratio. Another possibility is the non-enzymatic browning reaction during frying of instant noodles.

A World Trade Organization for the 21st Century: The Asian Perspective

A World Trade Organization for 21st Century: The Asian Perspective. Edited By Richard Baldwin, Masahiro Kawai and Ganeshan Wignaraja. Cheltenham, UK and Northampton, USA: Edward Elgar, 2014. Pp. 429. As an increasing proportion of world economic activity shifts to Asian continent and various regional trade agreements proliferate, a book focusing on future role of World Trade Organization (WTO) is a delight to any intellectual mind aspiring to dig deep into issues related to international trade. The book touches upon all issues that are central to shaping current global trade architecture. It specifies that governance of international trade in present day has to address the intertwining of trade, investment, intellectual property and --something that has not been able to address convincingly till date. The chapters of book may be roughly divided into four groups. Although book does not divide these groups explicitly, a brief roadmap is provided in introductory chapter. To address changing paradigm of international trade, first group (Chapters 2 and 3) define concept of value-added trade and supply chain trade, an issue that is particularly relevant while talking about trade in East and Southeast Asia. The challenges of not having kept up with changing times and need for WTO 2.0 are mentioned. In second group, Chapters 4 and 5 deal with question of firm level determinants in joining global supply chain, and industrial policies to facilitate trade in value chains. The question of firm size as a determinant to join a supply chain is investigated rigorously and results are shown to vary by region across East and Southeast Asia. The role of investment in technology and technology upgradation stands out as a significant determinant. The role of government in formulating policies to facilitate small-medium enterprises (SMEs) joining supply chain is postulated. It concludes that a strong role of government in infrastructure development in close coordination with private actors is most suitable. In third group (Chapters 6 to 10), focus shifts to policies relevant for international transactions. Specifically, Chapters 6 and 7 analyse exchange rate policies and responses to economic crises through protectionism. The protectionist stance taken as a reaction to recent financial crises is found to have been higher in developed countries than developing ones in Asian region. The style of protectionism is also outside governing areas and span areas of discrimination against foreign firms, services and workers, just to name a few. On exchange rate policies, trend across partners in a Free Trade Agreement (FTA) of maintaining stable currencies amongst FTA members is observed, highlighting distortionary effects on trade outside bloc. This is followed by analysing trends towards regional integration through policy challenges in context of Asian FTAs and mega regional trade agreements (RTAs) like Regional Comprehensive Economic Partnership (RCEP). The pivotal role of Rules of Origin (ROO) in context of any FTA in determining preference given to FTA members is analysed while addressing other challenges of integrating famous Asian noodle bowl effect. The prospects of ASEAN Economic Community (AEC)--the impediments and integrating factors and its effects--are further discussed. …

Impact of Null Polyphenol Oxidase Alleles on White Salted Noodles

Polyphenol oxidase (PPO) causes Asian noodles to lose their bright color over time. Null Ppo‐A1 and Ppo‐D1 alleles are available that confer very low kernel PPO levels. Our goal was to characterize the effect of the Ppo‐A1i and Ppo‐D1f null alleles on the color and texture profile of white salted noodles. A white‐seeded spring wheat carrying Ppo‐A1i/Ppo‐A2d and Ppo‐D1f was crossed to a hard white‐seeded isoline of Choteau spring wheat with Ppo‐A1b/Ppo‐A2a and Ppo‐D1b and to a hard white‐seeded isoline of Vida spring wheat with Ppo‐A1a/Ppo‐A2b and Ppo‐D1b. Resultant lines homozygous for the null‐Ppo alleles or for the alternate parent Ppo alleles were selected and grown in replicated trials. The null‐Ppo alleles had no detrimental effects on kernel or flour traits. Noodles prepared from straight‐grade or whole wheat flour from the null‐Ppo allele class were less cohesive and softer than noodles from the alternate parent Ppo allele class for the White Choteau but not the White Vida population. Noodles prepared from straight‐grade and whole wheat flour from the null‐Ppo class were brighter, more red, and more yellow after 24 h and showed less change in L* with time than noodles prepared from the alternate parent Ppo class. The relative difference between the two genotype classes for change in L* with time (0–24 h) exceeded 3.5 L* for noodles from both types of flour, which was an improvement over existing low‐Ppo alleles. Incorporating the null‐Ppo alleles into wheat varieties could improve the color profile of Asian noodles.

Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

This is the first use of a longitudinal ultrasonic technique to address the rheological properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence of glucose oxidase (GOx) at the 1.5 U/g of flour level on the rheological properties of cooked alkaline noodles before and after 72 h of storage at 4°C. Cooked noodle dough samples were studied by simultaneously conducting stress relaxation and transmission ultrasonic measurements, yielding Peleg's K1 and K2 parameters (initial rate of relaxation and extent of relaxation, respectively) and ultrasonic information on noodle texture properties. Ultrasonic phase velocities and attenuation coefficients did not show significant differences between control and GOx noodles either before or after 72 h of refrigeration. However, refrigerated storage of control and GOx noodles did result in a significant increase in wave velocity and storage modulus (M′) as well as a decrease in attenuation and tanδL (ratio of longitudinal loss modulus to longitudinal storage modulus), indicating increased firmness of noodle structure with storage time. Stress relaxation results on fresh unrefrigerated noodles showed an increase in Peleg's K1 and K2 parameters with GOx addition but did not resolve any significant changes in these parameters after 72 h of storage. This small amount of GOx did not improve cooked noodle texture, although noodle matrix changes during storage were clearly revealed by the noninvasive ultrasonic data.

Functional Characteristics of Bread Wheat (Triticum aestivum L.) Near‐Isogenic Lines Differing at the Waxy (Wx) Locus

The Waxy (Wx) gene in hexaploid wheat (Triticum aestivum L.) encodes granule‐bound starch synthase (GBSS1), which is involved in the synthesis of amylose, a mostly linear glucan polymer that makes up ∼25% of wheat starch. A null mutation of the Wx gene in each of the three genomes is associated with starch almost entirely consisting of the branched glucan polymer amylopectin (waxy starch), with corresponding changes in functionality. However, the rheological behavior of partially waxy starch remains unclear. The objective of this study was to characterize flour and baking quality in 16 near‐isogenic lines, null at the Wx locus on zero, one, two, or all three genomes, grown in four different environments. Across allelic groups, significant variations in amylose concentrations, flour paste viscosity, loaf structure and texture, dough stability, and proximate variables were observed. Because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding &lt;3 functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles. However, further research is necessary to determine the optimal amylose‐to‐amylopectin ratio to improve baking quality.

Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties.

The starch fraction, comprising about 70% of the total dry matter in the wheat grain, can greatly affect the end-use quality of products made from wheat kernels, especially Asian noodles. Starch is associated with the shelf life and nutritional value (glycaemic index) of different wheat products. Starch quality is closely associated with the ratio of amylose to amylopectin, the two main macromolecules forming starch. In this review, we briefly summarise the discovery of waxy proteins-shown to be the sole enzymes responsible for amylose synthesis in wheat. The review particularly focuses on the different variants of these proteins, together with their molecular characterisation and evaluation of their effects on starch composition. There have been 19 different waxy protein variants described using protein electrophoresis; and at a molecular level 19, 15 and seven alleles described for Wx-A1, Wx-B1 and Wx-D1, respectively. This large variability, found in modern wheat and genetic resources such as wheat ancestors and wild relatives, is in some cases not properly ordered. The proper ordering of all the data generated is the key to enhancing use in breeding programmes of the current variability described, and thus generating wheat with novel starch properties to satisfy the demand of industry and consumers for novel high-quality processed food.