Abstract
Korean style dried noodles were prepared from 33 different Australian wheat flours; 17 samples were made from seven wheat varieties of various protein levels and 16 samples were prepared from four classes of Australian wheat, each milled to four levels of extraction. The chemical composition and physical properties of each flour were analysed and the fresh, dried and cooked noodle qualities were evaluated by both instrumental and organoleptic methods. Wheat variety and district of cultivation, protein content, flour pasting properties and flour colour grade were seen as important factors in determining the quality of noodles. Hunterlab colour difference meter measurements and the shear-extrusion test were evaluated as being useful objective measures of the appearance and texture of noodles, respectively.
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