Abstract
This study was performed to investigate the quality of fresh wet noodles made from flour milling streams. The basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. The results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. The relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. The relaxation time T21, and T22 showed a positive correlation with noodle quality.
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