Influencing of wheat flours on physical quality attributes of noodle
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Abstract
A study was to investigate the influence of wheat flours on noodle qualities. Bread flours, all-purpose, and noodle flours (3 brands) were chosen to make the alkaline noodles. Most particles of all flours ranged between 120-140 mesh (75-89%). The protein contents were highest in bread flours (13.8%) following by noodle flours (12.5-12.7%) and all-purpose flours (10.6%), respectively. Ash value was a little high in noodle flours (0.59-0.63%) than others (0.48-0.52%). Whilst, pH, moisture content and color values of all flours were slightly different. The alkaline noodles made from noodle flours brand 1 and 3 revealed the good firmness than others. These cooked samples attained a high tensile strength (24.28-24.39 g) and lower the adhesiveness (5602-5761 g), and also displayed the bright yellow. The soft texture and yellowish gray were observed for noodle made from bread flours, all-purpose and noodle flours brand 2. All cooked noodles displayed the high value of pH (9.10-9.22) and gained weight (44.2-55.3), with corresponding to the increased of moisture (58.7-64.3%) and water activity (0.940-0.959). Summarizing difference of wheat flours well related to texture and color qualities of alkaline noodles. In this study showed that the appropriated flours to make the alkaline noodle should contain protein about 12%.
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References
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