There is nothing more disappointing than tucking into a big bowl of noodles and finding that they are soft and mushy or look dull and unappealing.
But there is good news for the multitudes of noodle lovers in China: Australian Export Grains Innovation Centre (AEGIC) research has proved that premium Chinese noodles, dumplings and steamed buns are improved by the addition of high-quality Australian wheat.
Targeting high-value premium product segments in China is an opportunity worth pursuing for the Australian wheat industry.
China is already an important wheat market for Australia, with Australian Standard White (ASW) wheat the go-to choice because of its attractive price and usefulness as an all-purpose wheat.
Chinese millers and noodle makers told researchers they would like the opportunity to buy other, higher-quality wheats, such as Australian Prime Hard (APH), Australian Hard (AH) and Australian Noodle Wheat (ANW), as well as ASW.
Responding to this feedback, AEGIC conducted research into the impact of Australian wheat on the quality of Chinese noodles, dumpling skins, steamed buns and bread.
The AEGIC project was a co-investment with breeding company InterGrain.
Results showed that blending premium Australian wheat grades with standard Chinese wheat for these products considerably improved their quality. The results will hopefully help pave the way for a broader range of Australian wheat classes (especially higher-priced ones) to be used in China.
China: an important market
China is already a substantial market for Australian wheat, buying about seven per cent of the country’s wheat exports on average.
Wheat-based foods such as noodles, steamed buns and dumplings are staple Chinese foods and will remain so. With China’s population and economy continuing to expand, there are considerable growth opportunities, especially in more-expensive, premium product categories.
China’s quota system on wheat imports complicates matters somewhat, but there is excellent potential to expand Australia’s wheat offering to China.
Working with Chinese partners
As part of AEGIC’s research, it collaborated directly with noodle companies, flour millers and researchers in China. These technical linkages spanning the two countries are very important and the participation of AEGIC’s collaborators is highly valued.
Trials conducted as part of this collaboration involved blending flour made from Australian and Chinese wheat to make noodles, dumplings, steamed buns and bread.
AEGIC’s partners in China systematically judged the products for various eating quality and appearance characteristics, with very encouraging results.
For example, blending commercial Chinese wheat flour with just 20 per cent APH dramatically increased sensory scores across the board, with improved noodle firmness, elasticity, surface smoothness and reduced stickiness.
Likewise, dumpling skins made with 20 per cent APH and AH considerably improved them. Testers also preferred steamed buns blended with Australian wheat.
ANW offers highly appreciable noodle sensory surface smoothness and elasticity, though AH is preferred for a higher level of firmness.
Additionally, APH and AH outperformed Chinese commercial bread flours in baked pan bread.
Since confirming these results, AEGIC has taken this message to other Chinese noodle makers and millers via webinars to demonstrate how to incorporate Australian wheat into these products.
In addition to InterGrain, the project also involved collaboration with Australian Grain Technologies, Manildra, Stirlings to Coast Farmers and CBH Group.