WHEAT QUALITY REQUIREMENTS OF ASIAN FOODS (REPRINTED FROM WHEAT - PROSPECTS FOR GLOBAL IMPROVEMENT, 1998)

Australian wheat quality research has focused on the quality requireme nts of Asian markets for more than 20 years. This has included the dev elopment of appropriate test methods for the laboratory manufacture an d quality assessment of wheat-based food products. Products considered have included white salted and yellow alkaline noodles, instant noodl es, steamed bread and dumplings. The research has also been aimed at t he wheat quality requirements of these products to assist in defining appropriate quality objectives for Australian wheat breeding programs.