EFFECT OF WHEAT FLOUR TYPE, FLOUR EXTRACTION RATE AND FLOUR PARTICLE SIZE ON NOODLES QUALITY

Abstract

Factors affecting quality of instant fried noodles i.e., flour type,extraction rate of flour and particle size of flour were studied. The resultsindicated that noodles made from hard Sohag I wheat flour (72% extraction)showed the highest weight and volume gain, while those made from hard redwinter wheat flour (72% extraction) showed superior color, highest firmnessscore and lowest cooking loss. Noodles made from Sohag I wheat flourshowed the highest degree of overall acceptability followed by those madefrom hard red winter wheat flour then those made from soft white wheatflour. Concerning the effect of extraction rate, the results indicated thatnoodles made from Sohag I of 72% extraction rate showed highest firmness,color and low increase in weight and volume gain in addition to higherscores for all the organoleptic properties compared to those made fromwheat flour with 62% extraction rate from the same variety. Moreover, theresults also indicated that noodles made from fraction (2) of Sohag I (72%extraction) with particle size more than 63 micron and lower than 125micron showed the highest firmness and the lowest color and cookingproperties compared to those made from fraction (1) of the same flour withparticle size more than 125 micron and lower than 250 micron. However, nosignificant difference was found between the noodles made from fractions 1,2 and those made from the parent flour for most of the tested sensoryproperties and overall acceptability.