... CHEMISTRYStarch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)G. B. Crosbie,1,2 A. S. Ross,3 T. Moro,4 and P. C. Chiu1ABSTRACT Cereal Chem. 76(3):328–334Studies on samples of ... and Pomeranz, Y. 1994. Role and contri-bution of starch and protein contents and quality to texture profileanalysis of oriental noodles. Cereal Chem. 71:315-320.Batey, I. L., Curtin, B. M., and ... cultivars and a commer-cial flour that varied in starch and protein quality showed that both char-acteristics influenced the texture of Japanese alkaline noodles (ramen). Flour swelling volume (FSV) and...