EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY | ||||
| Fayoum Journal of Agricultural Research and Development | ||||
| Article 13, Volume 24, Issue 2, July 2010, Page 175-184 PDF (447.57 K) | ||||
| Document Type: Research articles. | ||||
| DOI: 10.21608/fjard.2010.195689 | ||||
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| Authors | ||||
| Saad A. Hallabo; Mahmoud A. A. Bekheet; Sayed Abdel-Bar Salem; Hatem S. M. Aly | ||||
| Abstract | ||||
| Factors affecting quality of instant fried noodles i.e., flour type, extraction rate of flour and particle size of flour were studied. The results indicated that noodles made from hard Sohag I wheat flour (72% extraction) showed the highest weight and volume gain, while those made from hard red winter wheat flour (72% extraction) showed superior color, highest firmness score and lowest cooking loss. Noodles made from Sohag I wheat flour showed the highest degree of overall acceptability followed by those made from hard red winter wheat flour then those made from soft white wheat flour. Concerning the effect of extraction rate, the results indicated that noodles made from Sohag I of 72% extraction rate showed highest firmness, color and low increase in weight and volume gain in addition to higher scores for all the organoleptic properties compared to those made from wheat flour with 62% extraction rate from the same variety. Moreover, the results also indicated that noodles made from fraction (2) of Sohag I (72% extraction) with particle size more than 63 micron and lower than 125 micron showed the highest firmness and the lowest color and cooking properties compared to those made from fraction (1) of the same flour with particle size more than 125 micron and lower than 250 micron. However, no significant difference was found between the noodles made from fractions 1, 2 and those made from the parent flour for most of the tested sensory properties and overall acceptability. | ||||
| Keywords | ||||
| Noodles; Macaroni; Wheat; Flour; Extraction rate | ||||
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