Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high-quality Japanese ramen noodle.

backgroundAustralia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high-quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well-suited for high-quality ramen.

resultsAustralian Hard 2 (AH2) Class with the null4A gene is shown to produce ramen with sensory attributes comparable to those of APH, based on tests conducted across three seasons with 32 wheat varieties harvested from Queensland or Northern New South Wales, and South Australia. The null4A population has a lower amylose content and improved pasting properties, resulting in ramen with superior sensory attributes, particularly elasticity, compared to the wild-type. However, the relationship between amylose content and other physicochemical properties, as well as noodle sensory attributes such as firmness, elasticity, surface smoothness and hot soup stability, is not linear. This complexity is explained by the notable range of physicochemical and sensory properties within the null4A population, which are affected by variations in starch and protein qualities, as well as their interactions. Wheat varieties produced in South Australia are largely made up of null4A genetic background and tend to have a higher ash content but exhibit a relatively lower level of speck contamination on raw noodle sheets.

conclusionAH2, primarily composed of the null4A gene, has potential to produce ramen that appeals to the Japanese market, providing Japan with an alternative to APH for traditional ramen © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.