Effect of extraction rate of wheat flour on the quality of vermicelli

Abstract

In order to develop newer varieties of vermicelli with improved nutritional quality, studies were carried out on the quality of vermicelli as influenced by different extraction rate of wheat flour, from 66% to 100%. Chemical and rheological studies carried out showed considerable variation among the flours. With increase in extraction rate, the water absorption of the vermicelli dough increased from 35% to 42.5%. There was no significant difference in the colour of vermicelli when extraction rate was increased from 66% to 80%. However, a further increase made the vermicelli more brownish. The cooking quality of vermicelli made from different extraction rate flour of wheat showed reductions in cooked weight from 420% to 315%, and increase in solid loss during cooking from 8% to 10.5%, with increase in extraction rate. The solid loss during cooking was reduced by the addition of 0.25% glycerol mono-stearate and 0.25% of sodium stearoyl lactylate, whereas the water uptake increased. Addition of 2% gluten strengthened the strands and reduced surface stickiness. The results show the possibility of making vermicelli from either 100% extraction rate flour or whole-wheat flour, which could be a product of better nutritional value.