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Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

Yue, Feng-Ling, Guo, Xiao-Na, Zhu, Ke-Xue
Cereal chemistry 2017 v.94 no.5 pp. 881-886
absorption, adhesion, chewiness, cooking quality, dough, dough development, gluten, hardness, noodles, pasting properties, swelling (materials), temperature, tensile strength, viscosity, wheat flour
In this study, the impact of characteristics (physicochemical, rheological, and pasting properties) of different wheat flours on the quality of frozen cooked noodles was investigated. In this sample set, results showed the cooking loss of noodles related negatively to flour swelling power. The water absorption of noodles related negatively to the dough stability time, the area, and the resistance to extension. The wheat flour with higher dough development time resulted in frozen cooked noodles with higher hardness, chewiness, and adhesiveness. Springiness of noodles correlated negatively to degree of softening. The tensile properties of frozen cooked noodles were influenced by rheological and pasting properties of wheat flours. The present study indicated high quality of frozen cooked noodles demanded wheat flours with high dough gluten strength, peak viscosity, and final viscosity and with low pasting temperature.