Research Article

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Table 1

The basic physical and chemical indicators of the wheat milling streams.

SampleMoisture (%)Protein (%)Starch content (%)WhitenessD50 (μm)Damaged starch (UCD)Falling number (s)

1S15.1110.6369.8775.720.3725.3470
2B15.1112.6966.8568.523.7619.0423
1M14.2410.2071.1973.125.2816.5496
2M13.5210.4370.6671.925.9215.6508
3M13.6411.4669.1673.324.9921.6521

Note. S, sizing flour; B, break flour; M, reduction flour.